In the Kitchen: Strawberry Short Cake

WTNH– Executive Pastry Chef from Mohegan Sun, Lynn Mansel, helps us get ready to celebrate National Strawberry Shortcake Day on June 14th by showing us how to make one.

Mohegan Sun’s BBQ Fest will be held on June 20th, 21st and 22nd at Mohegan Sun’s winter parking lot. The strawberry shortcake will be served at Tuscany during their weekly Sunday brunch.

For more information, go to

Summer Berry Short Cake by Lynn Mansel:

The pound cake is his Mother’s original recipe from Wales. She infused lavender into her pound cake during the summer months, and made wild berry short cakes , strawberries and blackberries which grew wild around our farm.

This dish will be featured/served at:
キ         Mohegan Sun’s BBQ Fest  on June 20th,21st and 22nd
キ         On property at Mohegan Sun’s Tuscany restaurant during our weekly Sunday brunch

Summer Berry Short Cake.
A White Chocolate pound cake infused with Lavender
Fresh heavy cream
Driscoll berries, Strawberries, Blueberries, Raspberries and Blackberries.
Sweet butter for the grilling on the Pound cake and markings.
Strawberry/ Raspberry puree.

All recipes below.

Recipe for the White Chocolate Pound Cake.
2 1/2 sticks unsalted butter softened
1 1/4 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
6 large Eggs
1/4 cup milk, at room temperature
2 1/2 cups cake flour
2 oz. white chocolate melted
1/2 teaspoon dried Lavender.

Pre-heat the oven (300–325 °F).Butter a 10-by-5 inch loaf pan. Line the bottom
with a strip of parchment paper that extends 2 inches past the short ends of the pan.

In a bowl , using an electric mixer , beat the butter with the sugar, vanilla and salt
at a medium speed until fluffy, 3 minutes. Add the eggs, 2 at a time, beating
between additions. Beat in the milk and chocolate. Sift in the flour over the
batter and whisk it in until smooth. Scrape the batter into the prepared pan and smooth the surface.

Bake the cake for 1 1/2 hours, until it is cracked down the center, golden on the top,
and a toothpick inserted into the center comes out clean. Let the cake cool in the pan
on a wire rack for 10 minutes, then unmold the cake and let cool completely.

This cake can be kept at room temperature for 2 day’s covered.

For Grilling the pound cake.
Melt 3 oz. sweet butter.
Cut the pound cake into 1/2″ slices (3)
Brush with melted butter each side of the pound cake.
Using a BBQ grill or Square grill pan with handle.
Heat the pan and butter, add the pound cake and lightly mark both sides.
Cool and ready to build.

Driscoll  Summer Berry Fruit Salad.
1/2 cup Driscoll’s Raspberries
1/2 cup Driscoll’s Blackberries, cut in half.
1/4 cup Driscoll’s Blueberries
1/2 cup Driscoll’s Strawberries, sliced
1 oz. granulated fine sugar
pinch of dried  lavender.
Leave stand for 10 minutes to infuse all the flavors.

Whipped Heavy Cream.
1 1/2 cups Heavy Cream
2 Tablespoons powder sugar

Using an electric mixer, whip the cream and sugar until it thickens to a stiff peaks.

Berry Puree
4 oz. Driscoll’s Raspberries
4 oz. Driscoll’s Strawberries
1 tablespoon granulated sugar
1/2 tablespoon lemon juice

In a food processor or blender fitted with a metal blade, combine fruit,
sugar and lemon juice.
Process to a smooth puree, about 30 seconds, chill and use as needed.

Building the Driscoll Summer Berry Short Cake
Place one slice the grilled pound cake on a plate, add some of the whipped cream and
spread evenly, add 2 tablespoons on the mixed infused berries and spread evenly, add
a little cream on top of the berries. Place the second slice of the grilled pound cake,
and continue to do the same as the first layer. Place the 3rd slice on top, press lightly
on the top layer to make sure all of the fruit and cream is even.
Cut at an angel from corner to corner, 1/2 a slice per plate, add some berry puree
on the plate place pound cake on top.
Decorate as needed, add some berries and cream to the plate.

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