Strawberry Shortcake Recipe

How to make it

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• Save one pint of the strawberries for decoration.
• Cut the other half of the strawberries in small cubes and put in a bowl.
• Mix in the sugar and let it rest until the sugar has dissolved; It should become a little syrupy. Set aside.
• Bring the milk, with the vanilla to a boil.
• Whisk the egg yolks with the sugar and corn starch in a separate bowl. (Add 1 tablespoon of water if the mixture becomes too thick.)
• Pour the milk over the egg mixture and whisk briskly.
• Pour the mixture back into the pot.
• Gently reheat the mixture and continue whisking until it becomes a thick cream. Let cool.
• Whip 2/3 cup of the heavy cream and fold it in the custard.
• Cut both pound cakes in half, horizontally.
• Spread 1/3 of the vanilla custard on one half and then 1/3 of the strawberry filling on the bottom layer of the cake.
• Place the second layer on top of this and press gently.
• Repeat the above process with another layer and then place the third cake half on top (I did not place four layers on the cake--I cute the fourth part of the cake in half and made one mini strawberry cake, but the fourth could be added. Freeze for a few hours until custard is stiff or you may cover the cake in plastic wrap and place it in the refrigerator for 24 hours before decorating.
• Whip the remaining cream.
• Use a pastry bag with a spout to decorate, working it in an upward movement all around the cake.
• To crown the work add the remaining strawberries on top.