STRAWBERRY SHORTCAKE

Preparation: 40 min | Cooking: 18 min | Cooling: 1 hour | Macerating: 15 min

Cake

❚ 1 cup (150 g) unbleached all-purpose flour

❚ 1 tsp baking powder

❚ 1/4 tsp salt

❚ 6 eggs

❚ 3/4 cup (160 g) sugar

Strawberries

❚ 6 cups (810 g) quartered strawberries

❚ 2 tbsp sugar

❚ 1 tbsp (15 mL) orange liqueur (optional)

❚ Thai basil leaves, for serving

Whipped cream

❚ 2 1/2 cups (625 mL) 35% cream

❚ 1/2 cup (105 g) sugar

1. Cake: With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of a sheet pan with parchment paper, letting it hangover two sides. Butter the paper and sides of the sheet pan.

2. In a bowl, combine the flour, baking powder and salt. Set aside.

3. In a large bow1, whisk the eggs and sugar with an electric mixer until the mixture is pale, is tripled in volume and falls from the beaters in a ribbon, about 10 minutes.

4. Sift the dry ingredients over the egg mixture and fold in with a whisk. Spread the batter out evenly on the sheet pan.

5. Bake for 18 to 22 minutes or until a toothpick inserted in the centre comes out clean. Let cool completely on a wire rack, about 1 hour.

6. Strawberries: Meanwhile, in a bowl, combine the strawberries with the sugar and orange liqueur, if using. Let macerate for 15 minutes. Drain the strawberries, keeping the syrup.

7. Whipped cream: In a bowl, whisk cream and sugar with an electric mixer until medium-firm peaks form.

8. Assembly: Drizzle the cake with the strawberry syrup. Cover with the whipped cream and strawberries. Garnish with Thai basil leaves. The cake will keep for 2 days in the refrigerator.

Serves: 16

Recipes and photos excerpted from Sheet Pan Everything by Ricardo Larrivee. Copyright © 2021 Ricardo Media. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced

by arrangement with the Publisher. All rights reserved.