Spiked Desserts — Drunken Strawberry Shortcake
This recipe comes by way of Peg Couch and her awesome new book of decadently alcoholic sweets, Spiked Desserts. The book features 75 booze-infused party recipes, ranging from cake, pie and popsicles to pudding, brownies and cream puffs. Today we’ll be enjoying a Drunken Strawberry Shortcake, because nothing beats being able to bite into alcohol.
Preheat oven to 325°. Line the bottom of an ungreased 9 x 9″ baking pan with parchment paper; set aside. In a large bowl, combine strawberries with ¾ cup amaretto and ¹⁄³ cup sugar; let berries soak at least 30 minutes. In a large mixing bowl, beat egg yolks on high speed until very thick and lemon-colored. Reduce speed to medium and gradually beat in 2/3 cup sugar. Add 3 tablespoons water and vanilla; mix well. Beat in flour; set aside. In a small mixing bowl with clean beaters, beat egg whites until frothy. Add cream of tartar and salt. Beat until whites are stiff but not dry. Fold beaten egg whites into yolk mixture. Spread batter in prepared pan and bake for 22 to 25 minutes or until cake tests done with a toothpick. Cool in pan.
In a small chilled mixing bowl with chilled beaters, beat whipping cream and remaining 2 tablespoons sugar until soft peaks form. Fold in remaining 3 tablespoons amaretto (or less to taste). Cut cake into 16 squares. Place one square on each serving plate and spoon strawberries and juice evenly over cake, using half the berries. Top with another cake square and spoon remaining strawberries and juice over the cake. Add a dollop of whipped cream on top before serving.
- 6 C. sliced fresh strawberries
- ¾ C. plus 3 T. amaretto, divided
- 1 C. plus 2 T. sugar, divided
- 4 eggs, separated
- ¾ tsp. vanilla or almond extract
- ¾ C. flour
- ¼ tsp. cream of tartar
- 1/8 tsp. salt
- 1 C. heavy whipping cream
- 7 ½ oz. alcohol
TOP STORIES THIS WEEK