Fireworks & cake: Red, White & Blue Dessert

RECIPE

June 29, 2010


 

 

It's almost the fourth of July, and I don't know about you, but I'll take any excuse to have dessert.  What started out as inspiration to make a trifle turned into a variation on strawberry shortcake.    All it took was a little liquor and some blueberries and this little guy was party ready.

 

 

Macerated berries served with homemade spiked whipped cream over a miniature angel's food cake is nothing to joke about.  It was so rich I could barely finish my cake (barely, being key.)

 

The best part of the dessert was the fruit — and though this recipe, made with strawberries, rasberries, blueberries and St. Germain Elderflower Liquor, was delicious, I was also imagining variations with almond extract and stone fruits, or lemon syrup and blackberries.  But like a true American, I stuck with red, white and blue. 

 

Elderflower Shortcake

1 small carton strawberries, sliced

1/2 carton blueberries

1 carton raspberries

4 tablespoons sugar

4 tablespoons St. Germain

1 pint heavy whipping cream

Zest of 1/2 lemon

4 miniature angel's food cakes

 

1. Mix fruit, 3 tablespoons sugar and 2 tablspoons St. Germain. Set aside for at least one hour.

2. Mix whipping cream, lemon zest and remaining St. Germain — beat until whipped cream forms and holds stiff peaks.

3. Slice cakes crosswise.  cover center with layer of whipped cream and fruit.  Place top back on and cover in more whipped cream and fruit. Serve immediately.


Posted in FOOD on June 29, 2010 10:33am by Rachel Hochhauser | 19 comments



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