This past week was my Daddy’s birthday! His favorite fruit, correction- favorite berry is the strawberry. And I know he loves strawberry shortcake. So I decided to go the traditional route and make a classic Strawberry Shortcake with fresh whipped cream, macerated strawberries and a rich shortcake.
Yes, I know traditional is not really in my vocabulary, but once in a while isn’t bad!
Orange-Scented Strawberry Shortcake:
(slightly adapted from Emeril)
- 6 large eggs- room temperature
- 2 tbsp milk (I used Skim Plus)
- 3 1/3 cup sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 stick butter- melted & cooled
- 1/2 tbsp orange zest
- 5 cups strawberries- sliced (5 c sliced amount)
- 1/2 Grand Marnier
- 1 tbsp orange zest
- 2 cups heavy cream
- 6 tbsp confectioner’s sugar
- 1 1/2 tsp vanilla extract
- PAM Baking Flavor
- Strawberry Syrup (recipe below)
Preheat oven 375 degrees F. Spray an 8 inch round baking pan (if you have 2 that would be best!)
1. In a large bowl add the eggs and milk and beat until frothy- about 3 minutes. Add 1 1/3 cups sugar and beat at high speed for about 8 minutes, until the batter is thick and pale yellow.
2. In a medium-sized bowl sift together the flour, baking powder, and salt. Add 1/3 of the dry ingredients in 3 parts to the egg mixture, and fold in gently using a spatula. Gently stir in the melted butter and 1.2 tbsp orange zest. If using one pan, pour half the batter in and reserve the other half for when the 1st batch is baked. If using 2 pans, split evenly into both. Bake at 375 degrees for 30 minutes, or until golden brown and toothpick comes out clean. Remove from oven and pan and allow to completely cool on wire rack.
3. For the strawberries, pour in 2 cups sugar, Grand Marnier and 1 tbsp orange zest. Cover and let sit at room temperature for 20 minutes. Then keep in the refrigerator until ready to assemble the cake.
4. For the whipped cream, add the heavy cream, confectioner’s sugar and vanilla extract in a bowl. Whip, using a whisk attachment, on high speed until thick and firm peaks form. Place in the fridge until ready to assemble cake.
5. Trim the edges on the cake and the top to create a flat surface. Place a thick layer of the strawberries, making sure to add a good amount of the liquid so the cake soaks it in and becomes moist. Spread about 1 cup of the whip cream evenly over the strawberries. Repeat with the top layer, and spread the whip cream nicely on the top. decorate with 3-4 whole strawberries. Let cit for about an hour before serving, so the cake soaks up all the juices and becomes moist. Serve with a drizzle of the fresh strawberry syrup.
- reserved sugar liquid from the macerated strawberries (it should be about 1-2 cups)
1. Pour the remaining liquid from the strawberries into a saucepan and set over medium-low flame. Let it come to a boil, then reduce to a simmer. After about 10 minutes, using a spoon test to see if the consistency has become syrupy. Once it has, remove from the stove and let cool. Drizzle over each slice of cake once it’s cooled completely.
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