Wednesday, July 30, 2014

The One With the Strawberry Shortcake and Chocolate Bourbon Sauce

This is one of my favorite summer treats to make. It's an adaptation of a recipe from Emeril Lagasse's strawberry shortcake with a bourbon sauce by Craving Chronicles. We had it a few weeks ago at book club. (Book club days are my favorite days.)

Strawberry Shortcake
Serves 10-12
  • 1 cup butter, melted and cooled
  • 6 eggs, at room temperature
  • 2 Tablespoons milk
  • 3 1/3 cups sugar
  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 3 pounds strawberries, rinsed and sliced
  • 1/2 cup orange liqueur (like Grand Marnier)
  • 2 1/2 cups whipping cream
  • 5 Tablespoons powdered sugar
  • 2 teaspoons vanilla extract 

Preheat oven to 375 degrees and grease a 9x13 inch glass baking dish with butter. Set aside.

Beat together eggs and milk with an electric mixer until frothy. Add 1 1/3 cups sugar and beat on high for 7 to 10 minutes, until thick and pale yellow.

In a separate bowl, sift together flour and baking powder. Gently fold together the flour mixture and the egg mixture. Carefully stir in the melted and cooled butter. Pour into baking dish and bake for about 30 minutes, until cake is risen and golden brown and a fork inserted into the middle comes out clean. Let stand at room temperature to cool.

In a bowl with a sealable lid, combine strawberries, orange liqueur and 2 cups sugar. Close the lid tightly and shake everything together until well combined. Let stand at room temperature for 15 minutes, shaking or stirring every so often, until sugar is dissolved. Store in refrigerator until ready to serve the dessert.

Whip cream on high with an electric mixer until thick. Add vanilla and powdered sugar and continue to whip until stiff peaks form when you lift out the beaters. Keep whipped cream refrigerated until ready to serve.

Chocolate Bourbon Sauce
  • 2/3 cup whipping cream
  • 2 Tablespoons packed brown sugar
  • 1 cup semisweet chocolate chips
  • 1 tablespoon bourbon or whiskey
  • 2 teaspoons vanilla extract
In a small sauce pan over medium heat, combine cream and brown sugar. Stir until sugar dissolves and cream just starts to boil. Remove from heat and stir in chocolate chips until melted. Stir in bourbon and vanilla until smooth. 

To assemble:
Cut shortcake into 1 inch squares and divide evenly between serving dishes. Smother in strawberry syrup. Scoop plenty of whipped cream on top and finally drizzle with chocolate bourbon sauce and garnish with additional strawberries, if desired.


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