how2heroes » Brown Sugar Cake w/ Strawberries & White Chocolate Mousse

Dessert & Baked Goods » Brown Sugar Cake w/ Strawberries & White Chocolate Mousse

This "zhushed-up" version of strawberry shortcake is the creation of Meghan McGarry, baker and lover of all things pink. Meghan starts by macerating strawberries in orange liqueur (she adds "a little extra booze for good luck"), then makes a fluffy, delectable white chocolate mousse. Instead of traditional shortcake, Meghan whips up a moist brown sugar cake, containing crunchy pecans. Layer, and serve!

Print Recipe

Serves 8-10

Ingredients

Strawberries

1 lb strawberries
¼ - ½ cup granulated sugar
few splashes of orange liqueur (Grand Marnier suggested)

White Chocolate Mousse

½ lb white chocolate (good-quality) - if using a block, chop into chip-sized pieces
1¼ cups heavy cream
2 gelatin sheets
1 cup heavy cream, whipped to a soft peak

Cake Batter

1½ sticks butter, at room temperature
1½ cups light brown sugar
2 eggs
2 cups cake flour
2 tsp baking powder
½ tsp salt
1 cup whole milk
1 tsp vanilla extract
1 cups pecans, toasted & roughly-chopped, + more reserved for garnish if desired

Special Equipment

non-stick cooking spray
12-count muffin tin

How-to

Macerate Strawberries

Wash and quarter strawberries and add to a medium-sized bowl
Add sugar and orange liqueur to taste
Macerate in refrigerator at least 3 hours to overnight

Make White Chocolate Mousse

Soak the gelatin sheets in ice water bath for 5 minutes
Heat 1¼ cups of heavy cream to just a scald (can be done on stovetop or in microwave)
Place white chocolate in medium-sized bowl and pour heated cream over top. Whisk until smooth
Wring out gelatin sheets and whisk into warm ganache to dissolve. Allow to cool
When the ganache is cool, fold in the whipped cream (whipped to soft peaks- do not over-whip!)
Refrigerate at least 3 hours (preferably overnight) to set up

Mix Cake Batter & Bake

Preheat oven to 350º
Cream butter and sugar together until light and fluffy with hand mixer or in stand mixer with paddle attachment
Add eggs, one-at-a-time until fully combined
Combine sifted flour, baking powder and salt in a bowl. Add ⅓ of the flour and mix until just combined
Add half of the milk and vanilla extract, mix until just combined. Repeat this alternation of wet and dry ingredients, ending with the last ⅓ of the flour mixture. Do not overmix- each addition should be mixed until just combined
Fold in pecans
Portion into muffin tins coated with non-stick cooking spray. Only fill cups ¾ full
Place muffin tins on sheet tray, and bake 18-20 minutes, rotating the pan at about 9 minutes
Allow cakes to cool completely before removing from tins

Assemble

Place mousse in piping bag with star tip (if you do not have a piping bag, a plastic sandwich bag with a corner cut will also work- or, you can just spoon the mousse onto the cakes)
Take one cake, and place on plate. Pipe or spoon mousse around the top outer edge of the cake
Mound strawberries in middle, pipe mousse atop strawberries and top with another cake (flipped upside-down)
Add another dollop of mousse on top, and spoon more strawberries to serve
Garnish with extra toasted pecans, if desired

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Comments (4)

Posted Saturday, October 23, 2010, at 3:25 pm by Rev Sully (Eric O'Sullivan):

This is not only delicious & divine... This is TECHNIQUE!!! Pay heed to this...this is HOW IT IS DONE. for real. Wow What's next? As a kid would say, "More please?"Thanks! crea shakti, Rev Sully http://www.thechannelocho.blogspot.com/
Posted Tuesday, June 8, 2010, at 9:42 pm by Jean818:

This is a wonderful recipe, easy to make and tastes great!
Posted Friday, June 4, 2010, at 12:23 am by Mia:

I've had this strawberry shortcake before and it is by far my favorite dessert ever!!!! Everyone who sees this, should definitely try this dessert for themselves!
Posted Friday, June 4, 2010, at 12:15 am by JuliaNY:

I just tried this recipe for a dinner party and it was just as delicious as it looks. I especially loved the brown sugar cake, and the pecans were a nice touch.

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