I love shortcake desserts! You pretty much can’t go wrong with a lightly sweetened biscuit (or in this case, cake) topped with fresh fruit and freshly whipped cream. YUMM! This recipe for Strawberry Shortcake is from Emeril’s Potluck Cookbookand is a perfect way to feed shortcake to a crowd. The sturdy sponge cake stands up nicely to the fruit and it’s juices…and it’s really pretty!
This dessert is best when served shortly after it’s made so if you need something made the day before an event (or even earlier in the day), find a different dessert. You can make the cake a day in advance, and prepare the strawberries and whip the cream (seperately) then assemble the dessert shortly before serving. The longer the dessert sits, however, the higher the risk of having mushy cake. If you don’t want to serve the shortcake in a bowl, you can also layer the berries and cream over the whole cake or just cut pieces of cake and pile the berries and cream on each serving. It’s not rocket science so you can make it how you want it.
Recipe changes I made: For the strawberries, I used less sugar and substituted some orange juice for the Grand Marnier (I didn’t want the pregnant ladies to get liquored up). Also, I added a teaspoon or so of vanilla to the cake.
-recipe from Emeril’s Potluck Cookbookby Emeril Lagasse
1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, softened
6 large eggs, at room temperature
2 tablespoons milk, at room temperature
3 1/3 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 pounds strawberries, rinsed, hulled, and sliced
1/2 cup orange-flavored liqueur, plus a little more for drizzling (recommended: Grand Marnier)
1 1/2 teaspoons orange zest
2 1/2 cups heavy cream
5 tablespoons confectioners’ sugar
1 1/2 teaspoons vanilla extract
Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons of butter and set aside.
Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.
Sift together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake in the center of the oven until risen and golden brown, about 30 minutes. Remove from the oven and let cool on a wire rack before proceeding.
Make the strawberry topping by combining the strawberries, remaining 2 cups sugar, 1/2 cup orange liqueur, and orange zest in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert.
Make the whipped cream by combining the heavy cream with the confectioners’ sugar in a large bowl and beating with an electric mixer or whisk until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.
When ready to assemble the dessert, poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur. Cut the cake into 1 1/2-inch cubes and place half of the cake cubes on the bottom of a deep-sided dessert bowl. Add half of the strawberry mixture over the top of the cake cubes, juices and all, spreading strawberries evenly with a spatula and allowing the juices to absorb into the cake. Top with the remaining cake cubes and then the remaining strawberries. Top with the whipped cream and serve immediately or refrigerate for up to 1 hour in advance before serving.
Blog parties I’m linked to:
Finer Things Friday
It’s a Hodgepodge Friday
New Friend Friday
Grocery Cart Challenge
Favorite Things Friday
Friendly Friday Follow
Blog Hop Friday
Follow Friday 40 and Over
I’m Lovin’ It Fridays
4th of July Party at It’s a Blog Party