Bake From Scratch – Vol 12 Issue 04 JulyAugust 2026 – Bake From Scratch

Perfect for a party—you can make everything in advance and finish assembling when you’re ready. tablespoons (30 grams) cold water teaspoon unflavored powdered gelatin pounds (907 grams) fresh strawberries, trimmed and quartered cup (200 grams) granulated sugar, divided ¼ teaspoon kosher salt tablespoon (15 grams) fresh lemon juice cups (454 grams) mascarpone cheese, softened ½ cup (60 grams) confectioners’ sugar ½ teaspoon vanilla extract 2½ cups (600 grams) cold heavy whipping cream Ladyfingers (recipe follows) ⅓ cup (107 grams) strawberry preserves* Garnish: fresh strawberries 1. In a small bowl, place 2 tablespoons (30 grams) cold water; sprinkle gelatin on top.

2. Preheat oven to 375°F (190°C). 3. In a 13×9-inch baking pan, stir together quartered strawberries, ¼ cup (50 grams) granulated sugar, and salt until well combined. 4. Bake, stirring every 10 minutes, until berries are very fork-tender and fragrant and have released ample juices, about 40 minutes. 5. Using a rubber spatula, immediately transfer strawberries and juices to a medium saucepan.

Stir in gelatin mixture, lemon juice, and remaining ¾ cup (150 grams) granulated sugar. Cook over medium heat, stirring frequently, until thickened and reduced to about 1⅓ cups (about 419 grams) and mixture clings well to a spoon, 15 to 25 minutes. Remove from heat, and let cool completely, stirring occasionally to keep gelatin from soft-setting. 6. Line a tall-sided 8-inch round cake pan with a few sheets of plastic wrap, letting excess extend over sides of pan.

7. In the bowl of a stand mixer fitted with the paddle attachment, beat mascarpone, confectioners’ sugar, and vanilla at low speed until creamy and combined, about 1 minute. With mixer on low speed, add cold cream in a slow, steady stream, beating until well combined and stopping to scrape bottom and sides of bowl.

Increase mixer speed to medium-high, and beat until stiff peaks form, about 5 minutes. Reserve 1½ cups (about 285 grams) mascarpone mixture in a small bowl, cover, and refrigerate until ready to use. Gently fold remaining mascarpone mixture into cooled strawberry mixture until well combined. 8. In bottom of prepared pan, place 8-inch round Ladyfinger. Top with strawberry mixture. Tap pan on a kitchen towel-lined counter 2 to 3 times to ensure there are no gaps, and spread smooth with a small offset spatula.

Cover with excess plastic wrap, and refrigerate for 8 hours or up to overnight. 9. When ready to serve, carefully unwrap and remove dessert from pan, and place on desired serving platter. Top with preserves, spreading smooth with a small offset spatula. 10.

Built Like a Baker These recipes come together with ease thanks to the Swedish-made Ankarsrum mixer 71 America the Sweet Cue the sparklers: these red, white, and blue treats are perfect for summer entertaining 81 First Class Discover retro in-fl ight desserts that are classics for a reason, including Raspberry Baked Alaska, Cherries Jubilee, and more 93 Cookbook Profi le Dive into the decadent world of chocolate with The Great British Bake Off winner Edd Kimber’s newest cookbook, Chocolate Baking 99 Overnight Batters The surprising benefi ts of make- ahead batters, including recipes like Hummingbird Muffi ns and Peach Coff ee Cake 27 PERFECT PAIRING Aperol Spritz and Taralli 31 FROM THE TEST KITCHEN Baking with olive oil 35 GOLD STANDARD White Sandwich Bread 39 FROM THE PANTRY Buttermilk 45 BAKING SCHOOL IN-DEPTH Charlotte Russe 7 EDITOR’S LETTER 13 COOKBOOK CORNER 15 COOKIE OF THE MONTH CLUB Banana Pudding- Stuffed Cookies and Key Lime Thumbprint Cookies 21 SMALL BATCH Pavlova for Two 23 BREAD BOX Dinner Roll Dough done two ways 63 BAKING FEARLESSLY WITH ERIN JEANNE MCDOWELL Summer fruit desserts 105 ORIGIN OF A CLASSIC Boston Cream Pie 109 FAST-FIX BAKING Lemon Olive Oil Cake 111 RECIPE INDEX 113 IN THE KITCHEN with ROSE LEVY BERANBAUM Put a Handle on It in every issue 63 71 53 VOLUME 12 | ISSUE 4 JULY | AUGUST 2026 EDITORIAL EDITOR-IN-CHIEF Brian Hart Hoffman INTEGRATED MARKETING SOLUTIONS BRAND PARTNERSHIPS DEVELOPMENT MANAGER Meredith Butcher REGIONAL ADVERTISING DIRECTORS Lindsay Jones Edmonds [AL, AR, LA, MS] Mary-Evelyn Dalton [NY, TN, TX, VA, WA] SALES DEVELOPMENT REPRESENTATIVE Megan Lankford ADMINISTRATIVE DIRECTOR OF BUSINESS DEVELOPMENT Amanda Golz EVENT DIRECTOR Charlotte Gibens EVENT COORDINATOR Ashlee Coston COMMERCE AND GROWTH MANAGER Natalie Nettles PRODUCTION/CIRCULATION MANAGER Samantha Sullivan DIRECTOR OF INTEGRATED BRAND PARTNERSHIPS Lindsay Jones Edmonds ADVERTISING & MARKETING MANAGER Mandy Pettit DIGITAL ADVERTISING COORDINATOR Madison McCombs ADVERTISING PRODUCTION REPRESENTATIVE Jacob Carey For assistance with advertising, please call (205) 995-8860.

DIGITAL MEDIA DIRECTOR OF DIGITAL EXPERIENCE Courtney duQuesnay DIRECTOR OF MARKETING Kari Parker MARKETING DESIGNER Megan Jean-Anne FOUNDER Phyllis Hoffman DePiano (1953–2023) PRESIDENT/CEO Eric W. Hoffman EVP/COO Greg Baugh EVP/CCO Brooke Michael Bell EVP/CFO Russ Gambrell EVP/CSO 83 PRESS Kristy Harrison PRESIDENT/CCO Brian Hart Hoffman VP/TECHNOLOGY Matthew Scott Holt VP/HUMAN RESOURCES AND ADMINISTRATION Judy Brown Lazenby VP/ADVERTISING Amy Robertson VP/FINANCE Laura Sappington SUBSCRIPTION CUSTOMER SERVICE Bake from Scratch, PO Box 35061 Seattle, WA 98124-5059 Email: bakefromscratch.cs@hoffmanmedia.com Phone: (205) 262-2023 EDITORIAL & ADVERTISING OFFICE 2323 2nd Avenue North Birmingham, AL 35203 Email: bakefromscratch@hoffmanmedia.com Phone: (205) 995-8860 Bake from Scratch ISSN 2472-0089 is published bimonthly by Hoffman Media, LLC, 2323 2nd Avenue North, Birmingham, AL 35203.

The cover and contents of Bake from Scratch are fully protected by copyright and cannot be reproduced in any manner without prior written permission.

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