Big Spoon Creamery’s Roasted Strawberry Shortcake Recipe
Geri-Martha O'Hara of Big Spoon Creamery is sharing the cake recipe that inspired one of her team's favorite summer flavors — Roasted Strawberry Shortcake. Image: Big Spoon Creamery
It’s prime strawberry season in Birmingham, and we’re celebrating with a very special recipe from Geri-Martha O’Hara of Big Spoon Creamery — thecake recipe that inspired their Roasted Strawberry Shortcake ice cream flavor!
The flavor features a mascarpone ice cream base with chunks of spongy lemon cake and roasted strawberry jam blended in. But as for the cake that started it all?
“Michael Laiskonis, the executive pastry chef at Le Bernardin, taught me this sponge recipe,” says Geri-Martha. “I love it so much because the citrus juice and zest add depth of flavor and round out the cake nicely. It is soft, spongy, and perfectly balanced. It pairs so well with the roasted strawberries and mascarpone ice cream.”
PinGeri-Martha’s Lemon Shortcake with Roasted Strawberries, PLUS a scoop of Big Spoon Creamery’s Roasted Strawberry Shortcake ice cream! The ultimate ode to strawberry season. Image: Big Spoon Creamery
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The recipe also includes instructions for turning fresh strawberries into a syrupy-sweet topping. “We decided to roast the strawberries with lemon zest and vanilla to intensify the flavors and make them concentrated like a jam,” Geri-Martha explains. But this jammy concoction is great for more than just a cake topping.
“We love to serve the roasted strawberries on a warm buttermilk biscuit, pancakes, waffles, or French toast,” says Geri-Martha. “You can also use them in a salad dressing — such as a strawberry balsamic — and blend it all together with olive oil. Or [put it] on a cheese plate.”
Enjoy!
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Lemon Shortcake with Roasted Strawberries
This lemon sponge cake topped with an easy roasted strawberry jam comes to us from Geri-Martha O'Hara of Big Spoon Creamery in Birmingham, AL.
Place on a sheet pan with a Silpat baking mat or roasting pan in an even layer.
Roast at 300°F for about an hour or until the color has deepened and the strawberry juices are syrup-like and bubbling. The key is to roast the mixture low and slow.
Once roasted, let cool and then blend or leave whole.
Lemon Cake
Begin by sifting cake flour, salt, and baking powder together. Set this mixture aside.
In a medium bowl, add the liquid ingredients, including the egg yolks, oil, water, lemon zest, and orange juice. Next, add the sugar and quickly whisk the mixture.
Fold in the dry mixture of flour, salt, and baking powder to the egg yolk and sugar mixture.
Whisk egg whites and the second measurement of sugar to create medium peaks.
Fold this mixture into the egg yolk and flour mixture.
Bake in a parchment-lined sheet pan at 300°F for 10-15 minutes or until golden brown.
Let cool, and serve with roasted strawberries and a scoop of ice cream!
Alissa Harb is StyleBlueprint's Managing Editor, based in Nashville. A lifelong Tennessee native, Alissa has over 14 years of experience in digital media and loves writing about food, travel, and entertaining. She is a lover of dogs, true crime, and ordering for the table.
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