Drunken Strawberry Shortcake with Chocolate Mint Whipped Cream
This drunken strawberry shortcake with chocolate mint whipped cream is full of vodka and happiness!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 5 - 8 servings
- 1 pound strawberries, hulled and sliced
- 1 cup vodka
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 2 1/2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, cold and cut into small pieces
- 1 1/2 cups heavy cream, cold
Chocolate mint whipped cream:
- 1/3 cup granulated sugar
- 2 tablespoons water
- 1/2 cup chocolate mint leaves, chopped (regular mint can be substituted)
- 1 cup heavy cream
Prepare the strawberries:
In a medium bowl, stir together the strawberries, vodka and sugar. Cover and chill in the refrigerator for 1-2 hours, depending on how strong you want the vodka flavor.
Drain (save the flavored vodka for mixed drinks).
Prepare the shortcakes:
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt and sugar.
Add the butter and use either a pastry blender or your fingers to incorporate the butter and dry ingredients. The pieces can range from pea sized to coarse cornmeal.
Pour the cream into the bowl and use a fork to incorporate it into the dough. The less the dough is worked, the softer the final product will be. Kneed the dough briefly if necessary and a few additional tablespoons of cream may be added if it needs help coming together.
Divide the dough into 5 balls and lay them out on the baking sheet several inches apart. Flatten slightly with your hand. (Note: you can also create smaller dessert portions by dividing the dough into smaller equal portions.)
Bake for 15-18 minutes, rotating the baking sheet halfway through.
Prepare the chocolate mint whipped cream:
In a small saucepan, bring the sugar, water, and chocolate mint leaves to a boil over medium-high heat. Cook until the sugar is just dissolved and remove from the heat. Steep for 20 minutes. Strain the syrup through a fine mesh strainer into a small measuring cup. Make sure to press the syrup from the mint leaves to get the most flavor.
In a large bowl, whisk the heavy cream until it reaches a soft peak. Whisk in the chocolate mint syrup.
Calories: 807kcal | Carbohydrates: 88g | Protein: 8g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 199mg | Sodium: 168mg | Potassium: 523mg | Fiber: 3g | Sugar: 43g | Vitamin A: 2180IU | Vitamin C: 54mg | Calcium: 207mg | Iron: 2.9mg