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Sherry Yard, the pastry chef at Spago in Beverly Hills, California, loved strawberry shortcake as a kid, even though her mother made it with "plain old pound cake," she says. Since then, Yard has improved the recipe with a (formerly) secret trio of ingredients—high-quality white chocolate in the batter, crème fraîche and heavy cream in the icing—which make this all-American dessert especially rich and moist.

Published June 2003
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