Strawberry Grand Marnier Shortcake

Strawberry Grand Marnier Shortcake takes around 30 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 547 calories, 8g of protein, and 32g of fat per serving. For $2.38 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Country Cleaver has 36 fans. Head to the store and pick up heavy whipping cream, grand marnier, butter, and a few other things to make it today. Mother's Day will be even more special with this recipe. It works well as a rather inexpensive dessert. Overall, this recipe earns a good spoonacular score of 56%. If you like this recipe, take a look at these similar recipes: Homemade Strawberry Shortcake with Grand Marnier Whipped Cream, Strawberry and Banana Stuffed French Toast with Grand Marnier Syrup, and Grand Marnier.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 13 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the Driscoll’s Strawberry Topping:In a large bowl, combine the cored and diced Driscoll’s strawberries, and sprinkle with sugar, orange zest and Grand Marnier liqueur. Using a spoon or spatula, stir the ingredients until the sugar has dissolved. Place the mixture into the fridge until ready to serve. For the shortcake: Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. In a food processor with a blade attachment, or in a large bowl with a pastry cutter, combine the flour, sugar, baking powder, baking soda, and salt until fluffy. Add in the cubed butter and pulse, or cut in the butter until large pea sized crumbles form. In a large mixing bowl, whisk together the buttermilk, eggs, and orange zest.  Pour in the flour mixture and using a spatula or rubber scraper, fold the flour mixture into the buttermilk mixture. Fold together until the dough just begins to clump together. Do not over mix. Pour the dough out onto a floured surface and gather the dough together. Knead the dough 5 or 6 times until it just all sticks together. Gently pat out into a rectangle. Using a biscuit cutter, cut out the dough into several shortcakes. Place each shortcake onto the lined baking sheet. Combine the scraps together again and make additional biscuits. In a small dish, whisk together egg white and water to make a wash for the shortcakes. Brush the tops of the shortcakes with the egg wash and then sprinkle with coarse sugar. Bake the shortcakes for about 12 minutes or until golden brown.  Remove from the rack to cool before serving. For Whipped Cream:In a stand mixer with a whisk attachment, beat heavy whipping cream until it is light and fluffy. Slowly add in the sugar and continue to whisk until soft peaks form. Add in Grand Marnier liqueur and beat until stiff peaks form. Set aside for assembly. To assemble: Split the shortcakes with a fork. Place the bottom half of the shortcake onto a plate. Top with prepared, chilled Driscoll’s Strawberries.  Top with prepared whipped cream. To finish, place the other half of the shortcake on top and sprinkle on additional orange zest if available. Serve immediately.

 

Step by step:

1. For the Driscoll’s Strawberry Topping:In a large bowl, combine the cored and diced Driscoll’s strawberries, and sprinkle with sugar, orange zest and Grand Marnier liqueur. Using a spoon or spatula, stir the ingredients until the sugar has dissolved.

2. Place the mixture into the fridge until ready to serve. For the shortcake: Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. In a food processor with a blade attachment, or in a large bowl with a pastry cutter, combine the flour, sugar, baking powder, baking soda, and salt until fluffy.

3. Add in the cubed butter and pulse, or cut in the butter until large pea sized crumbles form. In a large mixing bowl, whisk together the buttermilk, eggs, and orange zest. 

4. Pour in the flour mixture and using a spatula or rubber scraper, fold the flour mixture into the buttermilk mixture. Fold together until the dough just begins to clump together. Do not over mix. 

5. Pour the dough out onto a floured surface and gather the dough together. Knead the dough 5 or 6 times until it just all sticks together. Gently pat out into a rectangle. Using a biscuit cutter, cut out the dough into several shortcakes.

6. Place each shortcake onto the lined baking sheet.

7. Combine the scraps together again and make additional biscuits. In a small dish, whisk together egg white and water to make a wash for the shortcakes.

8. Brush the tops of the shortcakes with the egg wash and then sprinkle with coarse sugar.

9. Bake the shortcakes for about 12 minutes or until golden brown. 

10. Remove from the rack to cool before serving. For Whipped Cream:In a stand mixer with a whisk attachment, beat heavy whipping cream until it is light and fluffy. Slowly add in the sugar and continue to whisk until soft peaks form.

11. Add in Grand Marnier liqueur and beat until stiff peaks form. Set aside for assembly. To assemble: Split the shortcakes with a fork.

12. Place the bottom half of the shortcake onto a plate. Top with prepared, chilled Driscoll’s Strawberries.  Top with prepared whipped cream. To finish, place the other half of the shortcake on top and sprinkle on additional orange zest if available.

13. Serve immediately.

Nutrition Information:

covered percent of daily need