Cookbook Review & Strawberry Shortcake from Sheet Pan Everything
I recently received a free copy of Sheet Pan Everything by Ricardo from Appetite by Random House to review.
Move over one-pan wonder, here comes the sheet pan. Everyone needs a good no-fuss recipe to make meals easy, save on the clean up, but without skipping on the flavour.
In this beautiful cookbook, you’ll find more than 75 recipes from snacks to weekday meals, brunch, entertaining and, of course, sweets! You’ll also find some great tips for selecting the right type of sheet pan and choosing the right lining.
I absolutely fell in love with this sheet pan Strawberry Shortcake recipe. Super easy to follow and came out light and fluffy. There are so many recipes I can’t wait to try including the Giant Ice Cream Sandwich this summer. Yummmm.
To purchase your copy visit, Sheet Pan Everything.
Strawberry Shortcake
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.
Cake
1 cup (150 g) unbleached all-purpose flour
1 tsp baking powder
¼ tsp salt
6 eggs
¾ cup (160 g) sugar
Strawberries
6 cups (810 g) quartered strawberries
2 tbsp (15 ml) orange liqueur(optional)
1 tbsp sugar
Thai basil leaves, for serving
Whipped Cream
2 ½ cups (625ml) 35% cream
½ cup (105 g) sugar
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.
In a bowl, combine the flour, baking powder and salt. Set aside.
In a large bowl, 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.
Sift the dry ingredients over the egg mixture and fold in with a whisk. Spread the batter out evenly on the sheet pan.
Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack, about 1 hour.
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.
Whipped Cream
In a bowl, whisk the cream and sugar with an electric mixer until medium-firm peaks form.
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.
