Sinfully-Good Strawberry Shortcake

Serve up something special this holiday season with this strawberry shortcake recipe from renowned pastry chef Stefano Tulipano.  “I enjoy putting a spin on classics,” notes Chef Tulipano. “My strawberry shortcake is a simple interpretation of the American classic dessert but with a European twist. Instead of using a simple whipped cream I replaced it with a decadent vanilla whipped ganache. The fior di latte gelato pairs beautifully with the cold strawberry compote. This method helps to preserve the fresh flavor of the strawberry. Dessert to me is all about balance, so I finished the plate by adding a touch of texture and saltiness provided by the Marcona almonds and Maldon sea salt.” 


Vanilla Biscuits 


  • 280 gr whole eggs 
  • 200 gr sugar 
  • 2 gr baking powder  
  • 160 gr flour  
  • 80 gr potato starch 
  • Orange zest 
  • 30g honey 


In a medium bowl, whip whole eggs with sugar, honey, and orange zest. 

In a separate bowl, sift the dry ingredients together. 

When the mixture is really foamy, add the dry ingredients and combine. (Do not overmix). 

Roll onto dough onto floured surface and cut out biscuits. 

Place on tray, and cook at 375° Fahrenheit for around 20 minutes. 


Pastry Cream 


  • 1,000g milk 
  • 250g sugar 
  • 100g cornstarch 
  • 300g egg yolks 
  • 1 tsp vanilla  


Whip together the egg yolks and sugar, add the cornstarch. 

Bring to boil the milk in a medium saucepan. 

Pour hot milk over the yolk, sugar, and cornstarch mixture. 

Return custard to the saucepan and bring to boil (stirring). 

Cool the mixture completely in a refrigerator. 


Vanilla Whipped Ganache 


  • 350g heavy cream 
  • 4g gelatin 
  • 75g white chocolate 
  • 10g sugar 
  • 1 tsp vanilla bean seeds 


Melt the chocolate in the microwave in 30-second bursts, stirring in between until fully melted. 

Bloom the gelatin in cold water.  

Warm the cream with the vanilla, add the gelatin, and pour the mixture over the melted chocolate. 

Stir to combine before straining. 

Let cool in refrigerator for at least 2 hours. 

Remove from cooler and whip as a heavy cream. 


Caramelized Marcona Almonds 


  • 300g Marcona almonds 
  • 150g sugar 
  • 50g water 


Place the almonds on a sheet tray and toast in a 325° F oven for 10 minutes.  

In a heavy-bottom saucepan, bring to the boil the sugar with water. 

After two minutes boiling, add the toasted Marcona almonds and mix until caramelized. 

Pour onto a parchment-lined tray and allow to cool. 


Strawberry Compote 


  • 250g strawberry  
  • 250g strawberry purée 
  • 30g honey 
  • Juice of half a lemon 


In a medium bowl, place sliced strawberries with strawberry purée, honey, and lemon juice and allow to macerate for several hours.  



Stefano Tulipano


Chef Stefano Tulipano is a graduate of The French Pastry School and executive pastry chef at Paramount Events, Chicago, Illinois. 


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