Perfect for a summer evening, this refined strawberry shortcake focuses on simple flavors and textures, marrying sweet macerated strawberries with bright lemon mascarpone, and silky-smooth strawberry-Angostura sorbet with crisp and tender dehydrated olive oil cake. Chilled components make for a delightfully refreshing, sophisticated version of the American classic.
Strawberry shortcake first appeared in an American cookbook in 1847, and chefs worldwide have been reinventing it ever since. Our version takes all the classic components of the delicious original (strawberries, cream, and cake), and transforms them into a stunningly elegant dish that’s easy to prepare—that is, if you have all the pieces prepared in advance. And you could: everything for this dish can be made several days earlier, then composed at the last minute for a quick and easy dessert.
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