Strawberry season is at its peak in Birmingham. Celebrate with a special recipe from Jeri Martha O’Hara of Big Spoon Creamery. of The cake recipe that inspired the roasted strawberry shortcake ice cream flavor!
Available at all Big Spoon physical stores, this flavor features a mascarpone ice cream base blended with spongy lemon cake chunks and roasted strawberry jam.
“Michael Laisconis, executive pastry chef at Le Bernardin, gave me the recipe for this sponge,” says Geri Murtha. “I love that the citrus juice and zest add depth to the flavor and give the cake a lovely finishing touch. It’s soft, spongy and perfectly balanced. It’s also great with roasted strawberries and mascarpone ice cream. is.”
The recipe also includes instructions for turning fresh strawberries into a syrupy-sweet topping. “We decided to roast the strawberries with lemon zest and vanilla to intensify the flavor and concentrate it like jam,” explains Jeri Murtha. But this jam-like concoction is perfect for more than just a cake topping.
“We love roasted strawberries on warm buttermilk biscuits, pancakes, waffles, and French toast,” says Jeri Murtha. “You can also use it in salad dressings like Strawberry Balsamic or mix it with olive oil. Or [put it] On a cheese plate. ”
enjoy!
Lemon shortcake with roasted strawberries
This lemon sponge cake topped with easy roasted strawberry jam comes to us from Jeri Martha O’Hara of Big Spoon Creamery in Birmingham, Alabama.
material
roasted strawberries
- 2 lb fresh strawberries, with skin
- 8 oz sugar
- 8 oz glucose syrup or light corn syrup
- 1 teaspoon vanilla bean paste
- 1 lemon peel
Lemon Cake
- 2 cup Flour, sifted
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 1/2 oz egg yolk (4 to 6 eggs depending on the size of the eggs)
- ⅓ cup water
- ⅓ cup orange juice, freshly squeezed
- ⅓ cup avocado oil
- 3 lemon peels
- 1 cup sugar
- 10 1/2 oz White meat (10-12 eggs, depending on size)
- ⅓ cup sugar
Instructions
roasted strawberries
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Combine fresh peeled strawberries, sugar, vanilla bean paste, and lemon zest.
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Place in an even layer on a sheet pan lined with a Silpat baking mat or roasting pan.
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Roast at 300°F for about 1 hour, or until the color darkens and the strawberry juices bubble like syrup. The key is to roast slowly at a low temperature.
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Once roasted, let it cool before blending or leave it alone.
Lemon Cake
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First, sift together the flour, salt, and baking powder. Set this mixture aside.
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In a medium bowl, add liquid ingredients such as egg yolks, oil, water, lemon zest, and orange juice. Next, add the sugar and whisk quickly.
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Add the dry mixture of flour, salt and baking powder to the egg yolk and sugar mixture.
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Whisk a second measure of egg whites and sugar to form medium peaks.
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Mix this mixture into the egg yolk and flour mixture.
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Bake on a sheet pan lined with parchment paper at 300°F for 10 to 15 minutes or until golden brown.
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Once cool, serve with roasted strawberries and ice cream.
nutrition
Provided by: 16gcalorie: 313kcalcarbohydrates: 59gprotein: 6gfat: 7gSaturated fat: 1gPolyunsaturated fats: 1GroupMonounsaturated fats: Fourgcholesterol: 86mgsodium: 184mgpotassium: 153mgfiber: 2gsugar: 45gVitamin A: 132IUVitamin C: 36mgcalcium: 63mgiron: 1mg
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For more ways to make the most of strawberry season at BHAM, check out our farm experiences near you and our Birmingham Farmers Market Guide.
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