Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Strawberry Shortcake




Source of Recipe


Emeril Lagasse


List of Ingredients




1/2 pound (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, at room temperature
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
1 1/2 teaspoons orange zest
2 1/2 cups heavy cream
5 tablespoons confectioners' sugar
1 1/2 teaspoons vanilla extract



Recipe



Preheat the oven to 375 degrees F. Grease a 9x13-inch glass baking dish with 2 teaspoons of the butter and set aside.
Combine the eggs and milk in a large bowl and beat with an electric mixer on low speed until frothy. Add 1 1/3 cups of the sugar and beat on high speed until the mixture is thick and pale yellow, 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 dish 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.
Meanwhile, make the strawberry topping by combining the strawberries, the remaining 2 cups sugar, 1/2 cup orange liqueur and the orange zest in a large bowl. Toss to coat evenly. Let sit at room temperature for 15 minutes, stirring occasionally, until all the 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 the mixture until it begins to form stiff peaks.
When ready to assemble, poke holes all over the cake with a cake tester or toothpick. Drizzle the 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 glass bowl (like a trifle bowl). Add half of the strawberry mixture over the top of the cake cubes, juices and all, spreading the strawberries evenly with a spatula and allowing the juices to absorb into the cake. Arrange the remaining cake cubes in an even layer, then pour the remaining strawberry mixture over it. Top with the whipped cream and serve immediately, or refrigerate for up to 1 hour before serving.