Strawberry Shortcake Three Ways

Strawberry Tall Cakes
Serves 6
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Ingredients
  1. 1⁄2 cup confectioners’ sugar
  2. 1⁄4 cup finely ground toasted almonds
  3. 3 tablespoons all-purpose flour
  4. 1⁄4 teaspoon salt
  5. 1⁄4 cup plus 2 teaspoons brown butter
  6. 2 egg whites
  7. 1⁄2 teaspoon vanilla extract
  8. 1 cup sliced fresh strawberries
  9. 1 cup frozen sliced strawberries in syrup, thawed
  10. Orange-Scented Crème (recipe follows)
  11. Garnish: fresh strawberries
Instructions
  1. Preheat oven to 350°. Lightly grease a 13x9x1-inch rimmed baking sheet with cooking spray. Line with parchment paper, and spray with cooking spray.
  2. In a small bowl, sift together confectioners’ sugar, almonds, flour, and salt. Add brown butter, egg whites, and vanilla. Beat with a mixer at medium-high speed until combined. Spread mixture onto prepared pan. Bake for 6 to 8 minutes, or until cake springs back when lightly touched in center; immediately loosen from sides of pan, and turn out onto parchment paper. Remove parchment paper from bottom of cake; let cake cool completely.
  3. In a small bowl, combine fresh and frozen strawberries.
  4. Using a 3-inch round cutter, cut 18 rounds from cake.
  5. To assemble, place one cake round on each of 6 dessert plates. Top each cake round with about 1 tablespoon sliced strawberries. Using a pastry bag fitted with a large star tip, pipe about 2 tablespoons Orange-Scented Crème on top of strawberries. Repeat layers two more times. Garnish with fresh strawberries, if desired.
Notes
  1. To make brown butter, melt butter in a medium saucepan over medium heat. Cook for 10 minutes or until butter turns brown and has a nutty aroma. Remove from heat, and let cool to room temperature.
Southern Lady Magazine https://southernladymagazine.com/
Orange-Scented Crème
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Ingredients
  1. 1 (8-ounce) package cream cheese, softened
  2. 1⁄2 cup unsalted butter, softened
  3. 1⁄2 cup confectioners’ sugar
  4. 1 (8-ounce) container frozen whipped topping, thawed
  5. 1⁄2 cup marshmallow crème
  6. 1 tablespoon orange liqueur
  7. 1 teaspoon orange zest
Instructions
  1. In a medium bowl, combine cream cheese and butter. Beat with a mixer at medium speed until creamy. Add confectioners’ sugar, beating to combine. Add whipped topping, marshmallow crème, liqueur, and zest, beating until smooth. Cover, and refrigerate for at least 1 hour before serving.
Southern Lady Magazine https://southernladymagazine.com/

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