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Our limited-time-only Strawberry Shortcake Cake is all about the flavors of springtime — buttery vanilla cake and whipped cream frosting with a brilliant punch of strawberry jam (not to mention a throwback to one of Tosi’s earliest claims to dessert fame). Try your hand at the recipe! YIELDS: Makes 1 six inch layer cake.
Strawberry shortcakes from Milk Bar with a large dollop of whipped cream and macerated strawberries. Whipped cream, ice cream, sour cream— anything sweet & creamy, if you please! Set your oven to 350 degrees and spray your baking sheet.
Dunk a pastry brush in milk and give the layer of cake a good, healthy bath of half of the milk. Use the back of a spoon to spread half of the strawberry jam in an even layer over the cake. Sprinkle the shortcake crumbs evenly over the strawberry jam. Use the back of your hand to anchor them in place.
Make the shortcakes: Add the butter to the dry ingredients in a large bowl and pinch with your fingers, working until you no longer see chunks of butter, about 60 seconds. Once you have the pinched, shaggy mixture, crack the egg into the bowl and the milk. Fork the mixture until incorporated, about 30 seconds.
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