Recipe of the Week


Prep Time: 1½ Hours
Yields: 6 Servings

This recipe is the creation of Chef Thomas J. Bond, the executive chef at the Rockefeller’s restaurant in Ponchatoula, La. Being the strawberry capital of the world, it is no surprise that the best strawberry shortcake recipe was created here as well. Although it requires several steps, but this recipe is actually quite easy to make.

4 cups frozen strawberries
1 pint fresh large strawberries, chopped
6 large strawberries for garnish
2 cups sugar
2 cups water
1 (12-ounce) package Philadelphia cream cheese
¼ cup butter
1 tbsp pure vanilla extract
6 eggs
2 cups half-and-half
1 tbsp ground cinnamon
1 angel food cake (not crumbly)
8 ounces clarified butter and more as needed
1 pint sweetened whipped cream
powdered sugar for dusting

In a saucepot, dissolve sugar in water over medium-high heat, stirring constantly. Once sugar is completely dissolved, add frozen strawberries. Bring mixture to a boil, reduce to simmer and cook 45 minutes, stirring occasionally. Strain mixture through a fine sieve and set strawberry pulp aside, reserving syrup. Allow both to cool. In a large bowl, add cream cheese, ¼ cup butter, 1 cup reserved strawberry pulp, ¼ cup reserved strawberry syrup and vanilla. With a mixer, beat cream cheese mixture on the lowest setting until all is incorporated. Increase speed to medium-high and whip until fluffy. Cover strawberry butter with plastic wrap and place in refrigerator to chill. In a mixing bowl, add eggs, half-and-half and cinnamon and whisk until frothy. Set egg wash aside. Slice angel food cake into 18 equal slices and set aside. In a large sauté pan, heat 8 ounces of clarified butter over medium heat. Dredge cake slices in egg wash, dripping off excess, then fry in hot butter until golden brown, turning once as in making French toast. Remove and drain on paper towels. Allow to cool. Continue until all cake slices are done. Adding more butter to pan as needed. To serve, place 2 (1-ounce) dollops of chilled strawberry butter on center of plate, approximately 1 inch apart. Stack 3 slices of cake around strawberry butter. Drizzle 1–2 ounces of strawberry syrup over cake and sprinkle with an equal portion of chopped strawberries. Top center of cake with whipped cream and garnish with whole strawberries. Dust with powdered sugar and serve immediately.

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