Strawberry Shortcake for a crowd

June 25, 2010 | By andrea | Filed in: Baking, Cakes, Dessert, Recipes.

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.

Strawberry Shortcake
-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.

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14 comments on “Strawberry Shortcake for a crowd

  1. Oh Yum!! Now I am going to be craving strawberry shortcake until I make some!!

    Have a wonderful weekend!

  2. Harriet says:

    Hi there.
    Stopping by from Friday-Follow to say hello.
    Thanks for playing.
    Have a great day!

  3. angie says:

    now that looks good and I believe I will try it for my 4th of July dessert as well

  4. Kelly says:

    Yum. I love that this is kind of a cross between traditional strawberry shortcakes and a triffle.

  5. Geri says:

    What a GREAT!!! recipe for a potluck.
    I’m subscribed via email to your blog, come by and visit.

  6. Java says:

    That look so yummy that I’m going to make that for our 4th of July party!! Thanks for sharing and thanks for linking up for the Follow Friday 40 and Over Blog Hop!

    Have a great weekend!

  7. Nancy says:

    Yummo! I just found you from Never Growing Old’s Over 40 Blog Hop. I’m enjoying visiting your blog.

  8. Farah says:

    It looks yummy, and a good sweet treat after a dinner… i like these type of dessert very much, thanks a lot for sharing…

    Hope you can enjoy if you pay a visit there..

  9. Teresa says:

    That looks so good…what a great blog..I am visiting from New Friend Friday. Love this blog hop…and have found so many great new blogs…Hope you will stop by and visit.. I have a surprise giveaway that I will draw for on Sunday night.

  10. Diane says:

    This looks great. Thanks for the recipe.

  11. Jerri says:

    Oh! This looks fabulous!

    Thanks for joining me for Friday Favorites!

  12. So creamy! I love the cream, It looks so pretty. Thanks for posting the recipe too.