Strawberry Short Cake All Grown Up
The south is well known for a few very amazing foods. Strawberry shortcake is one of those things. In April and May, it seems that you can't go into any restaurant without seeing this delight on the dessert menu.
If you have ever visited the Charleston area in late spring then you know that Boone Hall Plantation Hold an annual Strawberry Festival that includes pick-your-own berries, rides, games, and music. Click the link to see all the details for this year's festival: It is a wonderful time for people of all ages. Here is the link to Boone Hall if you are interested in all the details: http://boonehallplantation.com/strawberry_festival_2014
If you have ever visited the Charleston area in late spring then you know that Boone Hall Plantation Hold an annual Strawberry Festival that includes pick-your-own berries, rides, games, and music. Click the link to see all the details for this year's festival: It is a wonderful time for people of all ages. Here is the link to Boone Hall if you are interested in all the details: http://boonehallplantation.com/strawberry_festival_2014
Strawberries are a big deal here in the Carolinas and Georgia. for about 8 week from the beginning of April to the end of May, there are strawberries EVERYHERE! So you can imagine, dear reader, that I make lots of foods containing the yummy berries.
This is one of my favorite Spring time recipes. I've made it twice already this week! I make my own spongecake from scratch usually, but you can use a good quality cake mix, such as Duncan Hines. I wrote the recipe below with the cake mix in play, just because it makes life so much easier, but if you have a favorite yellow or white cake recipe, please feel free to use it.
Champagne and Strawberry Cream Cake
1 box vanilla cake mix
3 pints strawberries
1-1 1/2 cups sugar
1 pint heavy cream whipped to stiff peaks
1 bottle Mosacata Spumanti Champagne (or other Sweet sparkling wine)
zest of one orange
1 tsp. vanilla extract
Follow the cake mix directions for the 8" round size cake pans. Cool to room temperature on the counter.
Meanwhile: wash, hull and cut the strawberries in half. Place the berries into a very large bowl and pour the sugar and vanilla over them. pour the bottle of champagne into a sauce pan with the orange zest and boil, reducing to 1/2 cup of liquid. Pour into the strawberry mix and stir. Place one cake upside down onto a serving platter. place 1/3 of the berries onto the cake. spoon about 1/3 of the berry syrup onto the berries-soaking the cake. then top with 1/3 of the whipped cream. Cut the remaining 8" cake round in half horizontally so that you have two thin cake layers. Repeat the layering process with the cake, berries, syrup and cream two more times-garnish with fresh mint if you like and serve right away as the cake tends to disintegrate quickly.
This is one of my favorite Spring time recipes. I've made it twice already this week! I make my own spongecake from scratch usually, but you can use a good quality cake mix, such as Duncan Hines. I wrote the recipe below with the cake mix in play, just because it makes life so much easier, but if you have a favorite yellow or white cake recipe, please feel free to use it.
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| Lopsided? Yes-but so delicious, who the Hell cares!?! |
Champagne and Strawberry Cream Cake
1 box vanilla cake mix
3 pints strawberries
1-1 1/2 cups sugar
1 pint heavy cream whipped to stiff peaks
1 bottle Mosacata Spumanti Champagne (or other Sweet sparkling wine)
zest of one orange
1 tsp. vanilla extract
Follow the cake mix directions for the 8" round size cake pans. Cool to room temperature on the counter.
Meanwhile: wash, hull and cut the strawberries in half. Place the berries into a very large bowl and pour the sugar and vanilla over them. pour the bottle of champagne into a sauce pan with the orange zest and boil, reducing to 1/2 cup of liquid. Pour into the strawberry mix and stir. Place one cake upside down onto a serving platter. place 1/3 of the berries onto the cake. spoon about 1/3 of the berry syrup onto the berries-soaking the cake. then top with 1/3 of the whipped cream. Cut the remaining 8" cake round in half horizontally so that you have two thin cake layers. Repeat the layering process with the cake, berries, syrup and cream two more times-garnish with fresh mint if you like and serve right away as the cake tends to disintegrate quickly.
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