When developing our spring cake offering, we were drawn to the lightness and simplicity of strawberry shortcake. In place of a biscuit, we begin with delicate sponge cake (containing cornmeal for texture, and cake flour for a tender mouthfeel). We fold chocolate chips into the sponge layers, then top them with ricotta-mascarpone cream studded with fresh California strawberries. The entire cake is enveloped in a strawberry buttercream and adorned with more fresh strawberries.
These cakes are made to order, and require 48-hour advance ordering (for pickup Monday through Friday).
Please keep refrigerated. This 6-inch cake serves eight to 10, and is best enjoyed within three to four days of pickup.
- Ingredients & Allergens
Cornmeal cake: olive oil, cake flour, yellow cornmeal, sugar, 70% House Blend chocolate chips (cocoa beans, organic cane sugar), vanilla extract, baking powder, eggs, orange juice, baking soda, salt
Ricotta filling: ricotta cheese, cream, mascarpone, powdered sugar, vanilla extract, cinnamon
Strawberry buttercream: butter, sugar, strawberries, egg whites
Contains: milk, wheat, egg
Made in a facility that processes eggs, milk, peanuts, tree nuts, and wheat.
- Learn More
- Learn more about our cocoa beans and sugar — the region, the farms, and the producers.