Strawberry Tall Cakes with Orange-Scented Crème

Strawberry Shortcake - Southern Lady Magazine

Strawberry Tall Cakes
Serves 6
Write a review
  1. 1⁄2 cup confectioners’ sugar
  2. 1⁄4 cup finely ground toasted almonds
  3. 3 tablespoons all-purpose flour
  4. 1⁄4 teaspoon salt
  5. 1⁄4 cup plus 2 teaspoons brown butter
  6. 2 egg whites
  7. 1⁄2 teaspoon vanilla extract
  8. 1 cup sliced fresh strawberries
  9. 1 cup frozen sliced strawberries in syrup, thawed
  10. Orange-Scented Crème (recipe follows)
  11. Garnish: fresh strawberries
  1. Preheat oven to 350°. Lightly grease a 13x9x1-inch rimmed baking sheet with cooking spray. Line with parchment paper, and spray with cooking spray.
  2. In a small bowl, sift together confectioners’ sugar, almonds, flour, and salt. Add brown butter, egg whites, and vanilla. Beat with a mixer at medium-high speed until combined. Spread mixture onto prepared pan. Bake for 6 to 8 minutes, or until cake springs back when lightly touched in center; immediately loosen from sides of pan, and turn out onto parchment paper. Remove parchment paper from bottom of cake; let cake cool completely.
  3. In a small bowl, combine fresh and frozen strawberries.
  4. Using a 3-inch round cutter, cut 18 rounds from cake.
  5. To assemble, place one cake round on each of 6 dessert plates. Top each cake round with about 1 tablespoon sliced strawberries. Using a pastry bag fitted with a large star tip, pipe about 2 tablespoons Orange-Scented Crème on top of strawberries. Repeat layers two more times. Garnish with fresh strawberries, if desired.
  1. To make brown butter, melt butter in a medium saucepan over medium heat. Cook for 10 minutes or until butter turns brown and has a nutty aroma. Remove from heat, and let cool to room temperature.
Southern Lady Magazine
Orange-Scented Crème
Write a review
  1. 1 (8-ounce) package cream cheese, softened
  2. 1⁄2 cup unsalted butter, softened
  3. 1⁄2 cup confectioners’ sugar
  4. 1 (8-ounce) container frozen whipped topping, thawed
  5. 1⁄2 cup marshmallow crème
  6. 1 tablespoon orange liqueur
  7. 1 teaspoon orange zest
  1. In a medium bowl, combine cream cheese and butter. Beat with a mixer at medium speed until creamy. Add confectioners’ sugar, beating to combine. Add whipped topping, marshmallow crème, liqueur, and zest, beating until smooth. Cover, and refrigerate for at least 1 hour before serving.
  1. Our Orange-Scented Crème is a versatile dessert accompaniment that transitions through the seasons. It is perfect for the summery Strawberry Tall Cakes above, but it is just as delicious with Pecan Date Pie in the fall or Chocolate Roulade in the winter.
Southern Lady Magazine