Strawberry Shortcake Rose

Prepare the strawberry jam. Place 1 1/2 cups chopped strawberries in a saucepan with the sugar and let reduce over medium-high heat, about 15 minutes. Set aside in a bowl and let cool.

Roll the brioche slices flat using a rolling pin, remove crusts, and cut each slice in half. Fold 10-12 of the brioche halves over the edge of a glass and secure with a band of foil as seen in the video. Remove the brioche from the glass, roll up one of the slices, and place it in the center (it is okay if you have extra brioche slices). Then place on a parchment lined baking sheet, brush with melted butter, and bake for 20 minutes at 350 °F.

Meanwhile, make the whipping cream by mixing the heavy whipping cream, vanilla bean seeds, and 2 3/4 tbsp powdered sugar with an electric mixer. Place in a plastic bag, cut off the bottom corner, and pipe onto your serving plate. Next place the cooled strawberry jam in a bag, cut off the bottom corner, and pipe it onto the serving plate with the whipped cream. Decorate with strawberries, place the cooled brioche flower on the serving plate, and sprinkle with the remaining powdered sugar. Lastly, top with strawberry slices and mint leaves. Enjoy!