Deconstructed Strawberry Shortcake [with Demo]

Red, White, Blue, and Ice Cream Too!

With Memorial Day around the corner, all eyes are on the American classics. While barbecue may get the spotlight in this unofficial summer kickoff, an impressive dessert can prove just as effective. In fact, 63% of consumers eat dessert at least once a week.  Among these consumers, traditional desserts are the most popular. Classic desserts that have stood the test of time can be updated with a few innovative twists to creating something extraordinary.

When it comes to an All-American summer dessert, strawberry shortcake takes the cake. Fresh berries, a light cake, and a cool creamed topping. In this recipe we take all these beloved elements and deliver a classic full of imagination. Be sure to check out the instructional video above!

Read more about the All-American Dessert Revival in Essence magazine!

Deconstructed Strawberry Shortcake
Reviving the strawberry shortcake, with a delightful plating of vanilla chiffon cake, lemon curd, white chocolate mousse, sweet basil ice cream, and fresh berries
Deconstructed Strawberry Shortcake
Reviving the strawberry shortcake, with a delightful plating of vanilla chiffon cake, lemon curd, white chocolate mousse, sweet basil ice cream, and fresh berries
Ingredients
Servings:
Units:
Instructions
Vanilla Chiffon Cake
  1. Whisk flour, 1 cup sugar, baking powder and salt in bowl. Whisk egg yolks, milk, oil and vanilla extract in separate bowl until pale yellow. Add dry ingredients to wet ingredients; whisk until well blended
  2. Beat egg whites and cream of tartar in bowl of stand mixer fitted with whisk attachment on medium-high speed until foamy; slowly add remaining ½ cup sugar and whip until mixture is stiff and glossy. Fold ½ the egg white mixture into egg yolk mixture until combined; fold in remaining egg white mixture until combined. Evenly spread cake mixture on ungreased parchment-lined ½ sheet tray. Bake at 325°F for 20 minutes. Cool cake and cut into 1½-inch squares; refrigerate or freeze in an airtight container.
Lemon Curd
  1. Combine eggs, sugar, lemon juice and zest in a saucepan over medium heat. Cook until mixture thickens and coats the back of a spoon, whisking constantly. Strain through a fine-mesh strainer into bowl; whisk in butter until fully incorporated. Cover with plastic wrap, pressing onto surface of lemon curd, and refrigerate.
White Chocolate Mousse
  1. Bloom the gelatin in water for 5 minutes. Heat ½ cup cream to a simmer in a saucepan over medium heat; whisk in bloomed gelatin until dissolved. Pour cream mixture over chocolate in bowl; let stand 1 minute, then whisk until smooth and cool to room temperature
  2. Beat remaining 1½ cups cream in bowl of stand mixer fitted with whisk attachment on medium-high speed until soft peaks form; fold in chocolate mixture until combined. Cover and refrigerate
Sweet Basil Ice Cream
  1. Pulse basil and sugar in a food processor until bright green in color. Heat vanilla bean, cream, milk and sugar mixture in a saucepan to a simmer over medium heat. Whisk egg yolks in a bowl until light yellow in color. To temper egg yolks, whisking constantly, add ⅓ of the hot cream mixture to egg yolks, then add egg yolk mixture back to pan with cream mixture; cook over medium-low heat, whisking constantly, until temperature reaches 165°F.
  2. Remove from heat and let steep for 30 minutes. Strain mixture through fine-mesh strainer; cover and refrigerate at least 6 hours. Churn in an ice cream machine according to manufacturer’s directions; freeze in an airtight container
For Serving
  1. Transfer Lemon Curd to pastry bag with a small round tip; transfer White Chocolate Mousse to pastry bag with a medium round tip. Scatter Vanilla Chiffon Cake pieces in a long row on rectangular serving plate; pipe random dots of curd onto plate and cake pieces. Pipe random dots of chocolate mousse onto plate and cake pieces. Garnish with blueberries and strawberries; make a Sweet Basil Ice Cream quenelle with 2 large spoons and place onto cake pieces