Strawberry Shortcake with Thyme and Whipped Cream

Name: Strawberry Shortcake with Thyme and Whipped Cream
Total time: 2 h 10 min
Yield: 10
Ingredients: 2 sticks unsalted butter; 8 large eggs; 1.75 cups sugar; 0.50 tsp kosher salt; 1 tbsp thyme leaves; 1 tsp vanilla extract; 1.75 cups all-purpose flour; 0.50 cup sugar; 6 thyme sprigs; 0.50 cup water; 10 oz strawberries; 1 tbsp thyme syrup; 2 cups heavy cream; 0.50 cup sour cream; 2 tbsp thyme syrup; 6 oz strawberries

Layered summer dessert of buttery cake, macerated strawberries with thyme, and lightly sweetened whipped cream.

via epicurious.com

2h 10m 10 servings

dessert cake strawberry summer thyme

Scale

Units

Ingredients

2 sticks unsalted butter
8 large eggs
1.75 cups sugar
0.50 tsp kosher salt
1 tbsp thyme leaves
1 tsp vanilla extract
1.75 cups all-purpose flour
0.50 cup sugar
6 thyme sprigs
0.50 cup water
16 oz strawberries
3 tbsp thyme syrup
2 cups heavy cream
0.50 cup sour cream

Equipment

8-inch springform pans
stand mixer
wire rack
saucepan
fine-mesh sieve
serrated knife

Instructions

Cake Layers

Preheat oven to 350°F. Line the bottom of two 8-inch springform pans with parchment paper, leaving sides unlined and ungreased.

Melt 2 sticks unsalted butter in a small pot over medium heat. Set aside.

Place 8 large eggs , 1.75 cups sugar , and 0.50 tsp kosher salt in the bowl of a stand mixer . Place the bowl over a pot of barely simmering water and cook, whisking constantly, until the mixture is warm to the touch and sugar is dissolved.

Transfer bowl to the stand mixer and beat on medium-high speed with the whisk attachment until mixture is cooled and tripled in volume, about 5 minutes . When you lift the whisk, the mixture should fall back on itself in thick ribbons.

Transfer melted butter to a medium bowl. Add 1 tbsp thyme leaves , 1 tsp vanilla extract , and 1 cup of the egg mixture. Whisk to combine.

Transfer remaining egg mixture to a large wide bowl. Sift half of 1.75 cups all-purpose flour over the egg mixture. Using a rubber spatula or large balloon whisk, fold flour gently into egg mixture until almost fully incorporated. Repeat with the remaining flour, then fold in the butter mixture just until incorporated.

Gently divide batter between prepared pans and smooth the surface. Bake until tops are deep golden and centers spring back when pressed lightly, 25-30 minutes .

Immediately run a knife around edges and remove springform rings. Transfer to a wire rack and let cakes cool completely.

Thyme Syrup

Bring 0.50 cup sugar , 6 thyme sprigs , and 0.50 cup water to a boil in a small saucepan . Let sit until cool, about 30 minutes . Strain through a fine-mesh sieve into a measuring cup and chill until ready to use.

Assembly

Using a serrated knife , trim the top of each cake to make them flat. Brush tops with 2-3 tbsp syrup per cake, depending on how concentrated you'd like the thyme flavor.

Toss 10 oz strawberries (hulled and halved or quartered if large) with 1 tbsp thyme syrup in a medium bowl. Let sit at least 10 minutes or up to 1 hour.

Meanwhile, whip 2 cups heavy cream to soft peaks in the bowl of a stand mixer fitted with the whisk attachment. Add 0.50 cup sour cream and 2 tbsp thyme syrup and whip to stiff peaks.

Transfer 1 cake layer to a platter and top with the syrup-macerated strawberries. Top with half of the whipped cream, then place the second cake layer gently on top. Top with remaining whipped cream.

Chill to set, at least 1 hour . Just before serving, arrange remaining 6 oz strawberries , baby strawberries if using, and thyme sprigs over the cake.

View Cooklang Source

recipe.cook

---
title: Strawberry Shortcake with Thyme and Whipped Cream
description: "Layered summer dessert of buttery cake, macerated strawberries with thyme, and lightly sweetened whipped cream."
servings: 10
time: 180 minutes
tags: [cake, strawberry, dessert, summer, thyme]
cuisine: American
difficulty: medium
source: https://www.epicurious.com/recipes/food/views/strawberry-shortcake-with-thyme-and-whipped-cream
---

== Cake Layers ==

Preheat oven to 350°F. Line the bottom of two #8-inch springform pans{} with parchment paper, leaving sides unlined and ungreased.

Melt @unsalted butter{2%sticks} in a small pot over medium heat. Set aside.

Place @large eggs{8}, @sugar{1 3/4%cups}, and @kosher salt{1/2%tsp} in the bowl of a #stand mixer{}. Place the bowl over a pot of barely simmering water and cook, whisking constantly, until the mixture is warm to the touch and sugar is dissolved.

Transfer bowl to the stand mixer and beat on medium-high speed with the whisk attachment until mixture is cooled and tripled in volume, about ~{5%minutes}. When you lift the whisk, the mixture should fall back on itself in thick ribbons.

Transfer melted butter to a medium bowl. Add @thyme leaves{1%tbsp}, @vanilla extract{1%tsp}, and 1 cup of the egg mixture. Whisk to combine.

Transfer remaining egg mixture to a large wide bowl. Sift half of @all-purpose flour{1 3/4%cups} over the egg mixture. Using a rubber spatula or large balloon whisk, fold flour gently into egg mixture until almost fully incorporated. Repeat with the remaining flour, then fold in the butter mixture just until incorporated.

Gently divide batter between prepared pans and smooth the surface. Bake until tops are deep golden and centers spring back when pressed lightly, ~bake{25-30%minutes}.

Immediately run a knife around edges and remove springform rings. Transfer to a #wire rack{} and let cakes cool completely.

== Thyme Syrup ==

Bring @sugar{1/2%cup}, @thyme sprigs{6}, and @water{1/2%cup} to a boil in a small #saucepan{}. Let sit until cool, about ~cooling{30%minutes}. Strain through a #fine-mesh sieve{} into a measuring cup and chill until ready to use.

== Assembly ==

Using a #serrated knife{}, trim the top of each cake to make them flat. Brush tops with 2-3 tbsp syrup per cake, depending on how concentrated you'd like the thyme flavor.

Toss @strawberries{10%oz} (hulled and halved or quartered if large) with @thyme syrup{1%tbsp} in a medium bowl. Let sit at least ~macerating{10%minutes} or up to 1 hour.

Meanwhile, whip @heavy cream{2%cups} to soft peaks in the bowl of a stand mixer fitted with the whisk attachment. Add @sour cream{1/2%cup} and @thyme syrup{2%tbsp} and whip to stiff peaks.

Transfer 1 cake layer to a platter and top with the syrup-macerated strawberries. Top with half of the whipped cream, then place the second cake layer gently on top. Top with remaining whipped cream.

Chill to set, at least ~chilling{1%hour}. Just before serving, arrange remaining @strawberries{6%oz}, baby strawberries if using, and thyme sprigs over the cake.

> Cakes can be baked and syrup-soaked (but not assembled) 2 days ahead. Wrap layers separately in plastic and chill. Thyme syrup can be made 5 days ahead. Assembled cake can be made 12 hours ahead.