I have yet to meet a person who doesn’t love strawberry shortcake! Here is a fun way to serve this summery treat. Use the basil for a gourmet twist. This can easily be made dairy or parve, making it the perfect Shavuot dessert option. I like to use the short and wide jars, as opposed to the taller, narrower ones.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Line two 9×13-inch pans or one large roasting pan with Gefen Parchment Paper, beat eggs on high speed for 10 minutes, adding the sugar in slow intervals.
Add the remaining cake ingredients and beat for just a few more seconds, just until incorporated.
Pour into lined pans and bake for 45–50 minutes or until the top springs back and a toothpick inserted comes out clean. Let cool.
Prepare the strawberry whip: Beat the whipping cream, and then add remaining ingredients.
Meanwhile, macerate the strawberries by combining them with sugar and basil, if using, and lemon juice. Let the strawberries rest at room temperature for 20 minutes until the strawberries are juicy and the sugar has dissolved.
Use a glass or the lid of a jar to cut circles out of the cake, and place a cake circle at the bottom of each jar.
Top with a few spoons of the macerated strawberries and some strawberry whip.
Garnish with strawberries and lemon peel, or basil.
Make the cake and cream ahead of time. Macerate berries and assemble up to six hours before serving.
For a great shortcut, use store bought sponge cake, cut into slices and then into round disks.
Consult with a rabbi about how to check strawberries for bugs.
For a dairy version, use one cup heavy cream for the strawberry cream.
Photography: Lisa Monahan
Styling: Chanie Nayman