The Brown Hotel celebrates National Strawberry Shortcake Day! - WDRB 41 Louisville News

The Brown Hotel's chef celebrates National Strawberry Shortcake Day!

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Did you know that sometime around 1850, Strawberry Shortcake parties were held across the country to welcome the start of summer? This year, we want to bring back that tradition. This June 14th, gather friends and family in honor of National Strawberry Shortcake Day!

It may be a classic dating back to the 1800's but The Brown Hotel Executive Chef Laurent Géroli's Strawberry Shortcake cookie is far from old-fashioned! You can trust that this dessert, courtesy of Driscoll's, will be nothing short of Strawberry greatness!

On June 14th, strawberry lovers everywhere pay homage to their favorite berry with National Strawberry Shortcake Day. In fact, a recent survey by Driscoll's berries revealed that nearly 60% of those surveyed believe Strawberry Shortcake should be the Official Dessert of Summer.

Strawberry Fun Facts:

Americans eat nearly 12 pounds of strawberries per person, per year

37% of those surveyed would want Rachel Ray to make their strawberry shortcake, followed by Martha Stewart;

56% prefer homemade whipped cream for their shortcake versus whipped cream from a can or container, and 37% of those surveyed prefer Angel Food Cake for their shortcake followed by poundcake.

California out produces all of the strawberries grown across America and the world. Driscoll's, which is located in California.

Strawberry Shortcake Parties became popular in the U.S. around 1850. The earliest printed recipe for Strawberry Shortcake was found in a cookbook published in 1847, "The Lady's Receipt-Book" by Miss Leslie.

Strawberry Sweet Chantilly Martini

Chef Laurent Géroli, the Brown Hotel, Louisville, Ky.

Serves 10


2 lb. fresh Driscoll's strawberries, quartered

½ c. bourbon

½ c. sugar

6 c. whipped cream, divided

½ c. powdered sugar

2 T. black pepper, cracked


In a medium bowl, toss strawberries with bourbon and sugar. Let sit while preparing other items.

In a separate bowl, mix 4 cups of whipped cream with powdered sugar and cracked black pepper

reserving 2 cups whipped cream for topping. Fold in strawberries and spoon into martini glasses. Top

with a dollop of whipped cream. Refrigerate until serving.

Strawberry Shortcake Shooters

Chef Laurent Géroli, the Brown Hotel, Louisville, Ky.

Makes 6 shooters


2 ½ c. whipped cream

½ c. powdered sugar

1 vanilla bean, split and seeded

2 T. bourbon

1 c. crumbled shortbread cookies (see recipe below)

1 ½ c. fresh Driscoll's strawberries, diced

6 additional strawberries, sliced into fans to garnish


1 c. flour

½ c. sugar

½ t. baking powder

1 stick butter

2 eggs


To make dough for cookies, mix flour, sugar and baking powder in a medium bowl. Work in butter until

well combined. Pour dough onto a wood surface and make a well in the center and then add eggs to

well. Knead all together until smooth and form into a ball. Wrap and chill for 30 minutes.

Preheat oven to 350 degrees. Roll out dough and cut into 27 or more square cookies. Bake 7-9 minutes

until golden brown.

In a medium bowl, fold powdered sugar, vanilla bean and bourbon into 2 c. whipped cream. Mix in

crumbled cookies. Spoon into shooter glasses and top with a layer of diced strawberries, then whipped

cream, and strawberry garnish on top. Serve cold.

Driscoll's Triple Layer Strawberry Shortcake

A show-stopping strawberry shortcake perfect for summer!

Be ready for oohs and ahhs when you serve this spectacular mile-high strawberry shortcake. As the "official dessert of summer" shortcake is a

crowd-pleaser and this one is much easier to make than it appears. If need be, prepare all components the day before and assemble just before serving.

Prep time: 30 minutes

Cook time: 25 minutes


8 servings


10 tablespoons chilled unsalted butter, cut into small pieces plus more for pans

3 1/2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 3/4 cups heavy cream


1 1/2 packages (16 ounces each) Driscoll's Strawberries, hulled and quartered

2 cups heavy cream

1 teaspoon vanilla extract

1/4 cup sugar


Preheat oven to 375 °F. Generously butter 3 (8-inch) round cake pans. Set aside.

Combine flour, sugar, baking powder, baking soda and salt in bowl of a food processor or

large bowl. Add butter and pulse in food processor or cut in with a pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add heavy cream and pulse in food processor (stirring with a fork several times to help distribute cream) or stir into bowl with a fork until just moistened (do not over mix).

Gather dough into a large ball (if using food processor, first transfer mixture into large bowl) and gently knead on a lightly floured surface, just until smooth (about 5 turns).

Divide dough into 3 equal portions and with hands, press each piece of dough into a prepared cake pan, spreading to edges and making as smooth as possible.

Bake about 25 minutes or until top is golden. Let cool 5 minutes in pans on wire rack then turn out to cool completely on wire rack.


Combine heavy cream and vanilla extract in a mixing bowl and beat with an electric mixer on high until soft peaks form. Gradually add sugar while beating just until stiff peaks form. Keep refrigerated until ready to use.


To serve, place first cake layer on serving plate and top with about 1/3 quartered strawberries in a single layer. Top with about 1/3 whipped cream and spread until even.

Top with second cake layer and repeat with 1/3 quartered strawberries and 1/3 whipped cream. Top with final cake layer and spread remaining whipped cream in an even layer, leaving about 1-inch border around. Top with remaining quartered strawberries in a mound. Serve immediately.

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