Triple Layer Strawberry Shortcake -- in a Jar

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By Catherine Holland By Catherine Holland
By Catherine Holland By Catherine Holland
By Catherine Holland By Catherine Holland
By Catherine Holland By Catherine Holland

Vanilla cake
Fresh Strawberry Compote
Pastry Cream
Balsamic Reduction

Vanilla Cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoons salt
1/2 cup butter
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup milk

Preheat oven to 350 degrees. Whisk dry ingredients together. In an electric mixer, beat butter and sugar till fluffy. Scrape bowl. Add vanilla and eggs. Add flour and milk alternately until thoroughly combined and batter is smooth.

Divide batter evenly into baking cups.

Bake 18 minutes.

Makes 12 cupcakes.

Fresh Strawberry Compote
2 pints fresh Driscoll's Strawberries
2 tablespoons sugar
2 Tablespoons Grand Marnier (optional)

Combine berries and sugar; toss well and let stand about 10 minutes. Stir in liquor. Cook in sauce pan on medium-low until thick.

Remove from heat and allow to stand about 30 minutes.

May be chilled and made ahead.

Pastry Cream
2 cups milk
1/4 cup granulated sugar
2 egg yolks1 egg
1/4 cup cornstarch
1/3 cup granulated sugar
2 Tablespoons butter
1 teaspoon vanilla extract

In a sauce pan, stir together milk and 1/4 cup sugar, bring to a boil. In a bowl whisk together egg yolks and egg. Stir together the remaining sugar and cornstarch, then stir into the egg until smooth. When the milk comes to a boil, drizzle mixture into the bowl in a thin stream while mixing. Be careful not to allow the eggs to cook and curdle.

Return the mixture to the sauce pan and slowly bring to a boil. Stir constantly, avoiding cooking the eggs or scorching the bottom of the pan.

When the mixture thickens stir in the butter and vanilla. Poor into heat-proof container with plastic wrap on top.


Balsamic Reduction

1 cup balsamic vinegar
1 Tablespoon sugar
1 orange

In a small saucepan, combine vinegar, sugar and the orange and squeezed juice and bring to boil. Reduce heat, stirring constantly. Simmer for 20 to 30 minutes. Remove from heat; remove orange.

Allow sauce to thicken.

Assemble into jar or on serving dish
Fill jar or serving dish with 1/2 vanilla cupcake.

Spoon strawberries on top. Add layer of pastry cream. Continue the layering to top of container. Drizzle balsamic over top.

Top with other half of vanilla cupcake.


Strawberry Shortcake with Orange Whipped Cream
Prep time: 30 minutes
Cook time: 25 minutes
Makes: 8 servings

2 1/2 cups all-purpose flour
1/2 cups plus 2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoons ground cinnamon
1/4 teaspoons salt
8 Tablespoons cold unsalted butter, cut into small pieces
1 cup plus 2 tablespoons buttermilk
1 large egg yolk
1 teaspoon vanilla extract

Fresh orange zest strips for garnish (optional)

Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.

In a separate bowl, whisk together 1 cup buttermilk, egg yolk, and vanilla extract and stir into flour mixture until just moistened.

Turn dough out onto a lightly floured surface and gently knead 4 to 5 times with floured hands. Gently pat dough to 3/4-inch thickness.

Using a 3-inch-round biscuit cutter, cut out 8 shortcakes, gathering scraps and patting out again if necessary, and transfer to the prepared baking sheet.
Brush tops of shortcakes with remaining 2 tablespoons buttermilk and sprinkle with remaining 2 teaspoons sugar.

Bake shortcakes until lightly golden, 12 to 14 minutes. Cool on the baking sheet on a wire rack 10 minutes.

Carefully split shortcakes horizontally using a serrated knife.

Strawberry Filling
2 packages (16 ounces or 3 cups each) Driscoll's Strawberries
3 teaspoons granulated sugar, divided
1 1/2 cups heavy cream, chilled
1/3 cups confectioners' sugar
2 teaspoons grated orange zest

Hull and chop 15 strawberries and toss in a bowl with 2 teaspoons sugar; set aside.

Combine heavy cream, confectioners' sugar, and orange zest in a bowl and beat with an electric hand mixer on high until stiff peaks almost form. Refrigerate until ready to use.

Hull and halve 20 berries lengthwise. Hull and vertically slice 8 strawberries. Use any remaining strawberries for garnish or reserve for another use.

Place the bottom halves of shortcakes, cut side up, on eight serving plates and spread each with 2 tablespoons whipped cream. Arrange 5 strawberry halves, on their sides (with the cut side facing in towards the center) around the edge of each shortcake to form a ring. Spoon chopped strawberries into the center of the ring. Top with 2 tablespoons whipped cream and place shortcake tops, cut side down, on top.

Spread tops with 1 tablespoon whipped cream, leaving a 1/2-inch border. Decoratively arrange 4 to 5 strawberry slices on top and sprinkle with remaining 1 teaspoon sugar. Drop a small dollop of whipped cream in the center of sliced berries and garnish with the orange zest strips if using.

Serve or refrigerate until ready to serve.

21 Cakes
7001 N. Scottsdale Road, #175

Driscoll's: Only the finest berries