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This dessert is a classic for a reason! You can make each component from scratch, like we do at my restaurant, or mix and match with store-bought options. It’s up to you to make this as simple or fancy as you’d like!
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Makes 6 to 8 servings
Prep time: 40 minutes
Cook time: 45 minutes
Ingredients
- 16 ounces strawberries, tops removed and quartered (about 2 cups)
- ¼ cup sugar
- 1 vanilla bean, split (or ½ teaspoon vanilla extract)
- 1 tablespoon Grand Marnier (optional)
For the whipped cream:
- 2 cups heavy whipping cream, very cold
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Grand Marnier (optional)
For the cake:
- 1 ¾ cups sugar
- 1 ¼ cups cake flour (sold in the baking aisle near the all-purpose flour)
- ¼ teaspoon salt
- 12 egg whites, room temperature
- 1 ½ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 tablespoon Grand Marnier (optional)
Directions
Place the strawberries in a large mixing bowl and sprinkle with the sugar. Scrape the seeds from the vanilla bean into the bowl (or add the vanilla extract), and pour in the Grand Marnier (if using). Stir gently to coat the berries in sugar. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, and up to 8 hours.
For the whipped cream, pour the heavy whipping cream into a large mixing bowl. Beat with a hand mixer on medium-high speed until the cream holds medium peaks, about 3 to 4 minutes. Add the sugar, vanilla and Grand Marnier (if using). Continue beating just until the cream holds stiff peaks, about 1 to 2 minutes more.
Cover the bowl with plastic wrap and refrigerate until ready to use.
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