This was TJ’s favorite dessert that we had during our wedding reception, and with good reason – they taste a lot like mini strawberry shortcakes! Also, this is a great springtime dessert. Is that such a thing? I’m going to say it is, and declare these little treats the official dessert of spring. Who knew I had that kind of authority? Ok, let’s get down to the good stuff!
Did you miss our first wedding reception recipe? Check out the Andes Mint Brownies now!
For the rusks:
2/3 cup sugar
pinch of salt
1 tsp vanilla
2/3 cup flour
For the creamy filling:
3oz cream cheese, softened
4 tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla
For the Strawberry topping:
1 cup strawberry jelly
20 whole strawberries
In the bowl of a stand mixer, beat the eggs until they are foamy.
Turn the speed to high, and gradually add the sugar. Beat for about 5 minutes, until the mixture is light and thick.
Beat in the salt and vanilla, then turn speed to low, and slowly add the flour until fully incorporated.
Pour the mixture into a 13×9 inch pan that is lined with parchment paper.
Bake at 350 for 20-25 minutes, or until golden brown, and the center of the cake springs back when touched. (If you stop here, you’ll have a delicious sponge cake on hand!)
After allowing it to cool, invert the cake, and cut it into small squares.
Place on a baking sheet, and bake at 300 for 15-20 minutes, or until they become dry rusks.
While the rusks are cooking, clean and stem the strawberries.
Then start on the cream filling. In the bowl of a stand mixer, beat the cream cheese, butter, sugar, and vanilla until smooth.