Milk Bar Strawberry ShortCake

milkbarstore.com

Janet Messanelli Bozzone

subheading: BUTTERY VANILLA CAKE:

1 stick of room temperature butter (8 tbsp or 115 g)

1¼ cups granulated sugar (250 g)

¼ cup light brown sugar tightly packed (60 g)

3 eggs

½ cup buttermilk (110 g)

½ cup grapeseed oil (75 g)

1 tablespoon dark vanilla extract (12 g)

1½ cups cake flour (185 g)

1 teaspoon baking powder (4 g)

1 teaspoon Kosher salt (4 g)

Pam or other nonstick cooking spray (optional)

subheading: STRAWBERRY JAM:

¾ cup strawberry puree (170 g)

¼ cup + one tablespoon sugar (60 g)

1 tablespoon lemon juice (8 g)

1¼ teaspoon pectin (5 g)

¼ cup + 1 tablespoon sugar (60 g)

½ teaspoon Kosher salt (2 g)

subheading: SHORTCAKE CRUMB:

1½ cups cake flour (159 g)

¼ cup + 1 tablespoon sugar (63 g)

¼ teaspoon baking powder (1 g)

½ teaspoon Kosher salt (2 g)

5 tablespoons butter (66 g)

1 teaspoon dark vanilla extract (4.5 g)

subheading: SWEET CREAM FROSTING:

5 tablespoons butter (64 g)

⅔ cups + ¼ cup powdered sugar (106 g)

⅝ cups cream cheese (144 g)

½ teaspoon salt (2 g)

Tiny pinch of citric acid (0.4 g)

Pinch of yogurt powder (1.5 g)

1½ tablespoons creme fraiche (29 g)

1 teaspoon clear vanilla extract (4 g)

½ teaspoon dark vanilla extract (2 g)

subheading: STRAWBERRY MILK:

⅓ cup milk (75 g)

4 tablespoons strawberry drink mix (9 g)

Note: Ingredients may have been altered from the original.

Directions at milkbarstore.com

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