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Strawberry Shortcake & Cherry Blossom

Chef Brooks creates a classic dessert!
Strawberry Shortcake
Cherry Blossom

Strawberry Shortcake

Pound Cake Ingredients
3 cups sugar
1/2 lb. unsalted butter
1/2 cup Crisco
2 teaspoons vanilla extract
1 cup milk
6 eggs
3 cups all purpose flour

•Preheat oven to 350⁰F.
•In a mixer, add butter, sugar and Crisco and begin mixing until smooth.
•Grease bunt pan.
•Add vanilla extract and eggs, to butter/sugar mixture and combine well.
•Add milk and flour, alternating each cup, and continue mixing.
•Pour into bunt pan and bake for about 1 hour at 350⁰F.
•Remove from oven and pan, add strawberries and whipped cream, and serve.

Strawberry Ingredients
6-8 strawberries, chopped
2 tablespoons butter
1 teaspoon triple sec
1 teaspoon Grand Marnier
2 tablespoons brown sugar

•Wash and chop strawberries.
•Add to a pan on medium-high heat with butter.
•Add Trip Sec and Grand Marnier to pan and stir.
•Lastly, add brown sugar.
•Reduce heat slowly so mixture thickens, and pour over cake.

Whipped Cream Ingredients
1/3 cup powdered sugar
1 cup heavy whipping cream
1 oz. Grand Marnier

•In a mixer combine sugar, heaving whipping cream and Grand Marnier for about 7-8 minutes until peaks hold up.
•Place in refrigerator to chill before using as topping.

Chery Blossom
1-1/2 oz. cherry juice
1-1/2 oz. Grenadine
2-1/2 oz. Grand Marnier
1-1/4 oz. Triple Sec
1/2 lemon, juiced
4 cherries, garnish

•Fill shaker with ice.
•Add cherry juice, grenadine, Grand Marnier and Triple Sec to shaker. Add half a lemon, juiced.
•Shake well and pour into glass. Garnish with cherries if desired.

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