Strawberry Shortcake Recipe
Strawberry Shortcake With Lemon Cornbread
Description: Strawberry shortcake with lemon cornbreadCourse: Dessert
Added: 1/3/2012
Served at: Yachtsman Steakhouse in Yacht Club Resort at Walt Disney World
Yield:
12Ingredients - Grand Marnier Strawberries
- 7 1/2 cups fresh strawberries, hulled and sliced
- 1/3 cup Grand Marnier
- 3 tablespoons sugar
Ingredients - Lemon Cornbread
- 1/2 cup canola oil
- 1 1/4 cups whole milk
- 2 eggs
- 1/2 cup all-purpose flour
- 1 1/4 cups sugar
- 2 tablespoons baking powder
- 1/2 cup cornmeal
- 1/4 cup lemon juice
- 3 tablespoons fresh lemon zest
Ingredients - Lemon Syrup
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup lemon juice
- Zest of 1/2 lemon
Directions - Grand Marnier Strawberries
- Combine 1 1/2 cups strawberries, Grand Marnier, and sugar in a blender, blending until smooth.
- Combine remaining strawberries with pureed mixture in a large mixing bowl.
- Set aside to marinate.
Directions - Lemon Cornbread
- Preheat oven to 300°F.
- Grease and flour a 13 x 9 x 2-inch baking pan.
- Beat oil, milk and eggs in a large bowl using an electric mixer.
- Sift together flour, sugar, and baking powder in a separate bowl.
- Gradually mix the dry ingredients into the wet, stirring until smooth.
- Stir in cornmeal, then lemon juice and zest.
- Transfer the batter to the prepared baking pan.
- Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 40 minutes.
Directions - Lemon Syrup
- Mix sugar and water in a small saucepan; bring to a boil over high heat.
- Reduce heat to medium and continue to cook for 1 minute.
Serving Instructions
- Cut cooled cornbread into 12 squares, trimming off top crust.
- Drizzle each square of cornbread with 1 tablespoon of lemon syrup.
- Allow syrup to soak in for 2 to 3 minutes.
- In a buttered frying pan, sear both sides of cornbread until golden brown.
- Top cornbread square with grand marnier strawberries, then top with whipped cream, creme fraiche or vanilla ice cream.
- Remove from heat and add lemon juice and zest. If not using immediately, refigerate in an airtight container.
