STRAWBERRY SHORTCAKE WITH THYME AND WHIPPED CREAM

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Strawberry Shortcake with Thyme and Whipped Cream image

This impressive, summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge cake is made with melted butter for a more tender, flavorful base.

Provided by Anna Stockwell

Categories     #CAKEWEEK     Cake     Strawberry     Milk/Cream     Birthday     Summer     Spring     Bake     Dessert     Wedding     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 10-12 servings

Number Of Ingredients 18

For the cake layers:
1 cup (2 sticks) unsalted butter
8 large eggs
1 3/4 cups sugar
1/2 teaspoon kosher salt
1 tablespoon thyme leaves
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, divided
For the syrup:
1/2 cup sugar
6 thyme sprigs
For assembly:
1 pound strawberries, hulled, halved or quartered if large, divided
2 cups heavy cream
1/2 cup sour cream
Baby strawberries (optional) and thyme sprigs (for serving)
Special Equipment
2 (8-inch) springform pans, preferably light-colored

Steps:

  • Bake the cake layers:
  • Place a rack in middle of oven; preheat to 350°F. Line bottom of pans with parchment paper, leaving sides unlined and ungreased. Melt butter in a small pot over medium heat; set aside.
  • Whisk eggs, sugar, and salt in the bowl of a stand mixer. Place stand mixer bowl over a pot of barely simmering water and cook, whisking constantly, until mixture is warm to the touch and sugar is dissolved (use your fingers to check). Transfer bowl to stand mixer and beat on medium-high speed with the whisk attachment until mixture is cooled and tripled in volume, about 5 minutes (when you lift the whisk, mixture should fall back on itself in thick ribbons).
  • Transfer melted butter to a medium bowl. Add thyme, vanilla, and 1 cup egg mixture to butter and whisk to combine.
  • Transfer remaining egg mixture to a large wide bowl. Sift half of the flour over egg mixture. Using a rubber spatula or large balloon whisk, fold flour gently into egg mixture until almost fully incorporated. Repeat with the remaining flour, then fold in butter mixture with spatula just until incorporated. Gently divide batter between prepared pans; smooth surface.
  • Bake cakes until tops are deep golden and centers spring back when pressed lightly, 25-30 minutes. Immediately run a knife around edges and remove springform. Transfer pans to a wire rack and let cakes cool completely.
  • Make the syrup:
  • Bring sugar, thyme, and 1/2 cup water to a boil in a small saucepan. Let sit until cool, about 30 minutes. Strain through a fine-mesh sieve into a measuring cup and chill until ready to use.
  • Assemble the cake:
  • Using a serrated knife, trim top of each cake to make them flat. Brush tops with 2-3 Tbsp. syrup per cake, depending on how concentrated you'd like the thyme flavor to be.
  • Toss 10 oz. strawberries with1 Tbsp. syrup in a medium bowl and let sit at least 10 minutes or up to 1 hour.
  • Meanwhile, whip heavy cream to soft peaks in the bowl of stand mixer fitted with the whisk attachment. Add sour cream and 2 Tbsp. syrup and whip to stiff peaks.
  • Transfer 1 cake layer to a platter and top with syrup-macerated strawberries. Top with half of the whipped cream, then place second cake layer gently on the first. Top with remaining whipped cream. Chill to set, at least 1 hour. Just before serving, arrange remaining 6 oz. strawberries, baby strawberries, if using, and thyme over cake.
  • Do Ahead
  • Cakes can be baked and syrup-soaked, but not assembled, 2 days ahead; wrap layers separately in plastic and chill. Thyme syrup can be made 5 days ahead; chill in a resealable container. Assembled cake can be made 12 hours ahead; chill.

Diana Kelley
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This was my first time making strawberry shortcake and it turned out great! The recipe was easy to follow and the results were delicious. I will definitely be making this again.


Aliubah Protas
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The strawberry shortcake was a bit too sweet for my taste, but the thyme added a nice touch. I would probably reduce the amount of sugar next time.


Ndonie Lindiwe
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This strawberry shortcake was easy to make and turned out beautifully. The thyme added a subtle but noticeable flavor that I really enjoyed. I will definitely be making this again!


Mary Julir
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I made this strawberry shortcake for brunch and it was a huge hit! Everyone loved the combination of flavors. I will definitely be making this again.


[email protected] playgroung
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This strawberry shortcake was amazing! The thyme added a perfect touch of flavor. I will definitely be making this again.


Jass Iyare
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Overall, I thought this strawberry shortcake was pretty good. I would definitely make it again, but I would make a few changes.


Mamadi Drame
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The strawberry shortcake was a bit dry. I think I should have added more whipped cream.


Stephen Fallis
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This recipe was a bit too complicated for me. I think I will try a simpler one next time.


Farazaleeyofficial
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I love the thyme in this recipe. It adds a unique flavor that I really enjoy.


Mark Target
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This is the best strawberry shortcake I have ever had!


Johnny G
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I am definitely making this again!


BD Fanny Emon
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Wow!


Blue Line
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Delicious!


Mubashir Mumra
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This was my first time making strawberry shortcake and it turned out great! The recipe was easy to follow and the results were delicious. I will definitely be making this again.


Fik Legacy
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The strawberry shortcake was a bit too sweet for my taste, but the thyme added a nice touch. I would probably reduce the amount of sugar next time.


Sorghum sithum Panasara
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This strawberry shortcake was easy to make and turned out beautifully. The thyme added a subtle but noticeable flavor that I really enjoyed. I will definitely be making this again!


Mohashina Poly
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I made this shortcake for a party and it was a huge hit! Everyone raved about the flavor and the presentation. I will definitely be making this again for my next gathering.


Panda RX
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This strawberry shortcake was absolutely divine! The thyme added a unique and delightful flavor that perfectly complemented the sweetness of the strawberries. The whipped cream was light and fluffy, and the biscuit was flaky and tender. I will defini