Bourbon Mint Julep Strawberry Shortcake with Mascarpone Topping

This is a nice twist on a classic strawberry shortcake. The mascarpone topping pairs well with the flavors of the bourbon. Made with fresh California Strawberries, this dessert will not disappoint!

 

Bourbon Mint Julep Strawberry Shortcake with Mascarpone Topping
Serves: 12 Servings
 
Ingredients
Shortcake:
  • 3 cups cake flour
  • 1½ cups sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup low-fat buttermilk
  • 1 cup (2 sticks) unsalted butter
  • 2 tsp vanilla extract
  • 4 large eggs
Bourbon Butter Sauce
  • ½ cup powdered sugar
  • ⅓ cup unsalted butter
  • 3 Tbsp water
  • 1 Tbsp fresh mint, finely chopped
  • 1 tsp lime or lemon zest
  • 2 tsp bourbon whiskey
Mascarpone Topping
  • 8 oz Mascarpone cheese
  • 1 Tbsp sugar
  • 3 Tbsp heavy whipping cream
Filling
  • 32 oz strawberries, sliced
  • 4 Tbsp sugar
Instructions
To make Shortcake:
  1. Preheat oven to 325 degrees F.Grease and flour a 9 x 13-inch baking pan.
  2. Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl.
  3. In a separate smaller bowl, combine buttermilk, butter, vanilla extract, eggs, and beat at low speed.
  4. Add wet ingredients to flour mixture. Beat at low speed for 1 minute, then increase to medium speed until combined – don’t over beat the batter. Pour into prepared pan and smooth evenly around pan. Bake for 35 to 40 minutes. Use a toothpick to test for doneness.
To make Bourbon Butter Sauce:
  1. In a saucepan over medium heat, combine powder sugar, butter, and water. Stir until melted. Do not boil. Remove from heat, continuing to stir for 2 minutes. Then stir in bourbon.
  2. When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake. Pour bourbon butter sauce evenly over top of the cake. Let cake cool to room temperature.
To make Mascarpone Topping:
  1. Combine mascarpone cheese, sugar, and whipping cream. Beat until smooth.
To make Filling:
  1. Combine strawberries and sugar and refrigerate for at least 30 minutes, or until juices are released.
To serve:
  1. Slice cake in the pan or use 3 to 4-inch circles for round servings.
  2. In a serving dish add a dollop of mascarpone topping, place cake, top with strawberries and more mascarpone topping. Garnish with a fresh mint leaf.
Nutrition Information
Serving size: 1, 237 g slice Calories: 604 kcal Fat: 33 g Saturated fat: 19 g Trans fat: 1 g Carbohydrates: 70 g Sugar: 41 g Sodium: 324 mg Fiber: 2 g Protein: 8 g Cholesterol: 143 mg

 


Strawberry Tiramisu

Strawberry Tiramisu

Check out this unique – and delicious – spin on tiramisu from Cowgirl Chef! This strawberry tiramisu will hopefully inspire you.

The strawberries give this tiramisu an aesthetic pop of color, an extra punch of flavor, and tasty health benefits. In fact, just one serving of 8 strawberries a day is a great source of potassium, folate, fiber and antioxidants. 

This strawberry tiramisu really does hit the spot – give it a try!

Strawberry Tiramisu
Author: 
Serves: 8-10 servings
 
Ingredients
  • 2 Tbsp cocoa powder + more for dusting
  • 1 cup brewed strong coffee
  • 1 (7 oz) package ladyfingers (24)
  • 4 extra large eggs
  • ½ cup sugar
  • Pinch sea salt
  • 2 (8 oz) containers Mascarpone cheese
  • 16 oz California strawberries, hulled and thinly sliced
Instructions
  1. Whisk the cocoa powder and coffee together in a medium bowl. Set this aside.
  2. Cut the ladyfingers into small pieces, about 1½ inches long. Set these aside.
  3. Put the eggs, sugar, and pinch of salt in the top of a double-boiler over simmering water. Stir constantly for 5 minutes or until it’s slightly warm. Pour this into your mixer bowl with a whisk attachment.
  4. Whip the egg mixture until it’s very thick, about 5 minutes. Add the mascarpone (it’s fine cold, directly from the fridge) in spoonfuls while the mixer is running. You may lose volume, so let the mixer go until the mixture thickens again, for another 5 minutes.
  5. To assemble your tiramisus, dip the sliced ladyfingers one at time into the coffee/chocolate mixture, leaving them only for 1 or 2 seconds, then layer them in your serving glasses. (You don’t have to be too precise with the layering that comes next; in fact, you want this to more like a parfait than a traditional molded tiramisu.) Add a heaping tablespoonful of mascarpone filling, smooth it out slightly, then dust with chocolate. Add a few sliced strawberries. Repeat with the ladyfingers, filling, and chocolate dusting and decorate with a few sliced strawberries. Refrigerate until ready to serve.
Notes
Nutrition information calculated based on a 10 piece yield.
Nutrition Information
Serving size: 1 piece Calories: 353 kcal Fat: 24 g Saturated fat: 12 g Trans fat: 0 g Carbohydrates: 30 g Sugar: 21 g Sodium: 136 mg Fiber: 1 g Protein: 8 g Cholesterol: 161 mg