Strawberry shortcake from Layered: Baking, Building, and Styling Spectacular Cakes (page 55) by Tessa Huff

  • basil
  • heavy cream
  • cake flour
  • strawberries
  • granulated sugar
  • eggs
  • grapeseed oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on May 13, 2018

    This cake was delicious, despite the fact that my whipped cream failed. The cream went from runny to butter without ever forming peaks. Although I turned the mixer off as soon as I saw it was starting to appear lumpy, by that time it was already too late. The butterfat separated from the liquid as it sat. I'm uncertain why this happened - perhaps the cream should have chilled for longer? Maybe it was affected by oil from the basil? Fortunately, it still tasted good, like a light, basil-tinged buttercream. I spread it thinly on each cake layer, then topped with the sliced berries and a little canned whipped cream. The canned whipped cream was almost gone, so the cake didn't have the luscious waves seen on the one in the book. Thankfully, nobody seemed to mind.

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