Thiago Silva's Strawberry Shortcake

A Light and Summery Dessert

GMA Recipes Dessert
Servings:Over 8
Difficulty: Easy
Cook Time: min

Catch is a globally-inspired seafood restaurant located in Manhattan. Offerings include a raw bar, hot entrees and delectable desserts.


  • For the shortcakes:
  • 4 ½ cups all purpose flour
  • 1/3 cups cake flour
  • ¾ cups sugar
  • ¼ cups light brown sugar
  • 2 teaspoon salt
  • ¼ cup baking powder
  • 1 ¼ cup butter
  • 2 cup heavy creams
  • ½ cup milk
  • ¼ cup yogurt
  • For the mascarpone cream:
  • 12 yolks
  • 1 ¼ cups sugar
  • 1 teaspoon salt
  • 1 container mascarpone (500 grams container)
  • 1 quart heavy cream
  • For the shortcake topping:
  • 1 carton of fresh strawberries
  • 1 lemon juice to taste
  • Pinch of salt
  • Chopped handful of Thai basil
  • Cooking Directions

    For the shortcake:

    Mix all dries in a stainless steal bowl, cut butter in cubes, add to dry ingredients. Add yogurt, milk, and heavy cream. Mix just until it comes together. Do not over mix. Roll dough out to about ¾ " thick. Cut round, brush with heavy cream, and sprinkle with sugar in the raw. Bake at 375 °F until golden brown.

    For the mascarpone cream:

    Whip yolks with sugar until frothy white, using a whisk. Add mascarpone, salt, and heavy cream. Whip until doubled in volume and has a medium stiff peak. Keep refrigerated.

    Garnish with strawberries, lemon juice, salt and basil.

    Recipe courtesy Catch.

    Recipe Summary

    Main Ingredients: strawberries

    Course: Dessert

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