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fruit, Momofuku

Strawberries and Corn-Cream Layer Cake with White Chocolate Cap’n Crunch Crumbs

(Fine Cooking, June/July, 2011)

New York pastry chef Christina Tosi of Momofuku Milk Bar turns the classic strawberry shortcake on its head by pairing strawberries and cream with fresh summer corn in an outrageous cake. It’s got layers of  vanilla buttermilk cake, white-chocolate-dipped Cap’n Crunch crumbs, corn-infused cream, strawberry jam, and of course, lots of fresh strawberries. A production this big does require some lead time. It needs to be frozen so the layers can set up properly, and then defrosted completely before serving. Plan on making it at least 4 days ahead.
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