Registration required. Marqessa Gesualdi, pastry chef from Wm. Mulherin’s Sons comes to the Greensgrow Community Kitchen to show us strawberry shortcake two ways! June is strawberry season, so this is the perfect time to learn how to make a couple of simple desserts that focus on our favorite seasonal fruit and can be easily duplicated at home. These recipes are great for picnics, summer bbqs, or summertime dinner parties.
You’ll learn how to make a Traditional Strawberry Shortcake with a sweet biscuit and how to make Marqessa’s Strawberry Shortcake Cupcakes! Drool. You’ll get the step-by-step on making macerated berries, from scratch whipped cream and the low down on what makes flaky versus fluffy biscuits. Then you’ll see both a sponge and vanilla cake recipe for the cupcake base and strawberry jam filling. We’ll cover strawberry tips from farmstand to your table; how to choose, store and prep strawberries to get you the best results.
We will all get hands-on helping out and assembling our desserts, have fun eating and we will make one to take home along with the recipes made in class.
Marqessa started out at the age of 14 working under Chef Fritz Blank at Deux Cheminees. She was Pastry Chef at Sbraga, before moving to Wm. Mulherin’s Sons this January. She’s especially known for her bread making, modern plated desserts, and breakfast pastries. You can check out Marqessa’s work on her Instagram.
PLEASE NOTE: Cancellations within 72 hours of the start of class are nonrefundable or transferable. Workshop refunds and transfers requested earlier than 72 hours before the class start time will be charged a $5.00 processing fee.