OLD FASHIONED STRAWBERRY SHORTCAKE WITH GRAND MARNIER CREAM
This is an old fashioned made-from-scratch strawberry shortcake. It's very easy - once you try it, you'll never go back to a mix. The Grand Marnier cream is a nice refreshing touch.
Provided by Just Call Me Martha
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
- In bowl, sift together flour, baking powder, sugar, salt and baking soda.
- Stir in orange rind.
- Cut in butter until mixture resembles bread crumbs.
- Stir in enough buttermilk (roughly 3/4 cup) until dough clings together.
- Place dough on a floured board and knead 4 or 5 times.
- Roll or pat into 8" round.
- Place on cookie sheet.
- Brush with the 1 Tbsp buttermilk and sprinkle with 1 tsp sugar.
- Bake for 15 to 20 minutes or until golden brown.
- Cool on rack, then split into two horizontally.
- In bowl, mix strawberries and 1/2 cup sugar.
- Let sit for 30 minutes.
- Just before serving, whip cream along with 2 Tbsp sugar until cream forms stiff peaks.
- Fold in sour cream and Grand Marnier.
- To serve, spread bottom cake layer with 3/4 of cream mixture.
- Top with 3/4 of the strawberries.
- Put the second cake layer on top and decorate with the remaining cream and strawberries.
Nutrition Facts : Calories 449.4, Fat 30.1, SaturatedFat 18.6, Cholesterol 88.8, Sodium 435.9, Carbohydrate 40.8, Fiber 2.3, Sugar 13.1, Protein 5.8
STRAWBERRY GRAND MARNIER CAKE
Light layers of golden cake [brushed] with gran marnier. Filled with white buttercream and strawberry preserves
Provided by amendol_kris
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- GOLDEN CAKE:.
- Preheat oven to 375°F Generously grease and flour two 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease paper.
- In a small bowl, stir together flour, baking powder and salt.
- Beat sugar and butter in large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add vanilla.
- Add flour and milk alternately, beginning and ending with flour, mixing on low speed.
- Bake in prepared pans for 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto cooling rack. Cool completely.
- GRAN MARNIER BRUSHING SYRUP.
- Stir together sugar and water. Bring to boil. Set aside. Cool. Add Grand Marnier.
- Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
- WHITE BUTTERCREAM FROSTING.
- Cream butter and shortening with mixer.
- Add vanilla.
- Gradually add sugar, one cup at a time, beating on medium speed.
- Scrape sides and bottom of bowl often.
- When all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
- FOR ASSEMBLY.
- Place one golden cake down.
- Spread a layer of Smucker's Strawberry Preserves on cake.
- Spread layer of buttercream icing on top of preserves.
- Add second cake layer on top.
- Frost with remaining buttercream frosting.
- Decorate as desired.
STRAWBERRIES & GRAND MARNIER
Make and share this Strawberries & Grand Marnier recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Mix strawberries and Grand Marnier in a small bowl.
- It may be necessary to add sugar if the strawberries are not sweet enough.
- Let the strawberries sit at room temperature for several hours.
- Stir periodically.
STRAWBERRY SHORTCAKE WITH GRAND MARNIER STRAWBERRY COMPOTE AND CHANTILLY CREAM
Categories Liqueur Milk/Cream Dessert Bake Strawberry Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Make Biscuits:
- In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.
- In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
- Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
- Preheat oven to 400°F.
- On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
- Make Compote:
- In large mixing bowl, combine strawberries, Grand Mariner, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.
- Make Chantilly Cream:
- Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.
- To Plate:
- Cut biscuits in half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning strawberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream and biscuit top.
MACERATED STRAWBERRIES
Strawberries soaked in orange liqueur are a delicious dessert topping. As you stir them, crush some of the strawberries with a fork to release the juices and make this macerated strawberries recipe even better.
Provided by Martha Stewart
Number Of Ingredients 3
Steps:
- Hull strawberries, cut in half, and place in a bowl. Add sugar and liqueur and mix until well combined. Refrigerate until strawberries are very soft and juicy, stirring occasionally with a fork, about 4 hours.
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BUTTER CAKE WITH FRESH STRAWBERRIES AND GRAND MARNIER …
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- Preheat oven to 325 degrees F. Grease and flour a 10-inch fluted tube pan; set aside. Let butter, eggs and cream stand at room temperature for 30 minutes.
- Place butter in a large mixing bowl; beat on medium speed for 30 seconds. Gradually add sugar, 2 tablespoons at a time, beating until well combined (this will take about 10 minutes). Beat 2 minutes more. Add eggs, one at a time, beating about 1 minute after each addition. Alternately add flour and cream, beating on low speed after each addition just until combined. Beat in vanilla, orange peel and orange extract. Transfer to prepared pan.
- Bake about 1 hour and 20 minutes or until center springs back when lightly touched. Cool in pan on wire rack for 15 minutes; remove from pan. Cool completely on wire rack.
- Place cake on rack over parchment or waxed paper. Drizzle with Grand Marnier® Glaze. Serve with strawberries. Makes 12 to 16 servings.
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