The addition of almond liqueur-macerated strawberries and mascarpone whipped cream makes this grownup strawberry shortcake a dessert of great elegance.
Grownup Strawberry Shortcake
- Macerated strawberries:
- 1 pound strawberries
- 1-2 tablespoons sugar
- 1/4 cup amaretto
- Mascarpone Whipped Cream:
- 1/2 cup mascarpone
- 1/2 cup whipping cream
- 1/4 cup powdered sugar
- 8 shortcakes homemade*
- Powdered sugar optional
To prepare the strawberries:
Remove stems from strawberries.
Cut berries into bite-sized pieces; small berries can be left whole.
Place berries in a small bowl.
Sprinkle sugar over strawberries, then pour amaretto over the sugar.
Gently stir strawberry mixture.
Cover and refrigerate for an hour.
Stir strawberry mixture, then refrigerate for at least two more hours.
To prepare the mascarpone whipped cream:
Fifteen minutes before making the cream, place mixing bowl and beaters or whisk in refrigerator.
Remove items from refrigerator, and combine mascarpone and whipping cream in chilled mixing bowl.
Using beaters or whisk, mix on low to combine.
Increase speed and whip until soft peaks are formed.
Slowly add sugar, whisking until combined.
Cut shortcakes in half.
Place bottom half of shortcake on serving plate.
Top with approximately a 1/4 cup of strawberries. (Be sure to add a bit of the macerating liquid as well.)
Top with a dollop of mascarpone whipped cream.
Gently place top of shortcake on whipped cream and sprinkle with powdered sugar, if desired.
It’s probably the right time for me to create a recipe for grownups because this Friday I turn. . . 50. Yep, FIFTY. The big Five Oh. So, with a milestone birthday here, a recipe of a grownup nature seems fitting.
While I prepare to celebrate this occasion, I also have been reflective. As much as I am looking forward, I also am thinking about things of the past. Considering birthdays past, one stands out in my mind- my sixth birthday. I’m sure it’s because there’s a photo I’m envision, but it also seems fitting to focus on that occasion, as there are similarities between then and now.
At that birthday my requested dinner was chicken, mashed potatoes, corn on the cob, and strawberries. I could see myself asking for a similar dinner now, minus the mashed potatoes. Out of all those food items, strawberries have always been a favorite food of mine. I have eaten more than my fair share of strawberries.
Adoring strawberries as I do, strawberry shortcake has been a go-to recipe for me, partially because of its simplicity: baked good base, strawberry filling, creamy topping. I’ve had it with store-bought cakes, frozen strawberries, and a can of whipped cream. I’ve also made it with a homemade scone base, recently picked strawberries, and freshly made whipped cream. This year I decided to take that homemade version and give it a new look.
I stuck with my tried and true base of plain scones, albeit with a hint of almond extract to replace the vanilla. Then for the strawberry filling, I let the berries macerate in almond liqueur. It’s not enough to call it 21+, but it’s enough to give some extra flavor. Finally, the topping is a mascarpone whipped cream, which adds nice buttery notes and a silky texture. When combined, this Grownup Strawberry Shortcake is truly an elegant dessert.
This dessert is so many things all in one. It’s a tribute to my never ending love of strawberries, a reflection on birthdays past, and a creation for birthdays to come.
If you’re seeking a more typical strawberry shortcake recipe, give this one a try.