The addition of almond liqueur-macerated strawberries and mascarpone whipped cream makes this grownup strawberry shortcake a dessert of great elegance.
Yes, there is a very strong connection between my birthday and strawberries. Last week for my fifty-third birthday I created Strawberry Whoopie Pies. Three years ago, amid a Covid-quieted birthday I made this recipe. I think it’s time for me to make this recipe again but share it with friends.
Now, back to the original post. . .
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 birthday foods of the past, one stands out in my mind- my sixth birthday.
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 spin.
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.
Grownup Strawberry Shortcake
Ingredients
- 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
- Shortcakes:
- 8 shortcakes homemade*
- Powdered sugar optional
Instructions
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To prepare the strawberries:
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Remove stems from strawberries.
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Cut berries into bite-sized pieces; small berries can be left whole.
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Place berries in a small bowl.
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Sprinkle sugar over strawberries, then pour amaretto over the sugar.
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Gently stir strawberry mixture.
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Cover and refrigerate for an hour.
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Stir strawberry mixture, then refrigerate for at least two more hours.
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To prepare the mascarpone whipped cream:
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Fifteen minutes before making the cream, place mixing bowl and beaters or whisk in refrigerator.
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Remove items from refrigerator, and combine mascarpone and whipping cream in chilled mixing bowl.
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Using beaters or whisk, mix on low to combine.
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Increase speed and whip until soft peaks are formed.
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Slowly add sugar, whisking until combined.
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To assemble:
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Cut shortcakes in half.
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Place bottom half of shortcake on serving plate.
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Top with approximately a 1/4 cup of strawberries. (Be sure to add a bit of the macerating liquid as well.)
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Top with a dollop of mascarpone whipped cream.
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Gently place top of shortcake on whipped cream and sprinkle with powdered sugar, if desired.
Video
Notes
