I look forward to this time of year for many reasons, but from a food perspective, I look forward to strawberries.  Here in Minnesota if you want strawberries in January they generally taste like cardboard and you nearly have to take out a second mortgage to buy them.  But come spring  the strawberries we get are sweet,  juicy and delicious AND you can get them for a reasonable price.  So last week when one of the grocery stores I shop at had strawberries on sale for $1.50 a pound I had to pick some up.

Now that I had these delicious looking strawberries what was I going to do with them?  The first thing that came to mind was strawberry shortcake.  But, of course, not just any strawberry shortcake.  I knew I didn’t want the shortcake to be a soft cake, because Steve does not like when the cake gets soggy from the strawberries.  So I decided to make what is basically a scone because it has more of a biscuit texture.  I also didn’t add a ton of sugar to it because I didn’t want it to be too sweet.  The rest of the ingredients would add plenty of sweetness.

As far as the strawberries go, I added a little sugar and just a few tablespoons of Grand Marnier.  I have to say, the Grand Marnier really put those strawberries over the top.  It didn’t add an alcohol flavor, but it did add a slight citrus flavor to the strawberries and it was SO good!!

Finally to make this dessert “supreme”, I layered in some lemon curd.  It was the perfect compliment to the strawberries and the shortcake.  It would be a great dessert for your Easter dinner.


Drunken Strawberry Shortcake Supreme

For shortcake:

  • 2 3/4 cup flour
  • 4 tbsp sugar
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 10 tbsp unsalted butter, melted
  • 1 cup heavy cream
  • 1/4 cup greek yogurt (I used fat free)
  • lemon curd
  • whipped cream for topping, if desired

For the strawberries:

  • 2 lb strawberries
  • 4 tbsp sugar
  • 4 tbsp Grand Marnier

Clean and slice strawberries.  Place them in a bowl and toss with sugar and Grand Marnier.  Let strawberries marinate at room temperature while you prepare the shortcake.

Preheat oven to 375.  In a large mixing bowl, combine flour, sugar, baking powder and salt.  Pour melted butter over mixture and stir until well combined.  The mixture should look crumbly.

In a small bowl, whisk together cream and yogurt.  Pour into over flour and butter mixture.  Stir until combined and mixture sticks together.

Turn dough out onto a lightly floured cutting board.  With hands, shape into a square that’s about 8 inches x 8 inches and 1 inch thick.  Cut into 8 pieces.

Place scones on a baking sheet lined with parchment paper and place in the freezer for at least 1o minutes before baking.  You can also freeze these completely, transfer to a freezer bag and then bake later from frozen.

Bake scones for 20 to 25 minutes until golden.

Allow scones to cool.  Then slice each scone in half lengthwise.  Top each bottom cut side with a dollop of lemon curd and a few strawberry slices.  Put top on and top with more strawberries and some of the juices.  Finish off with some whipped cream, if desired.


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