Spiked Strawberry Shortcake Recipe

Recipe By Slurrp

Spiked Strawberry Shortcake is a delightful twist on the classic dessert. This boozy version features layers of moist sponge cake soaked in a sweet strawberry liqueur, topped with fresh strawberries and a creamy whipped cream infused with a hint of rum. The combination of the fruity liqueur and the tangy strawberries creates a burst of flavor in every bite. Perfect for summer parties or special occasions, this spiked strawberry shortcake is sure to impress your guests.

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ingredients serve

Ingredients for Spiked Strawberry Shortcake Recipe

  • 2 cup All Purpose Flour
  • 1.50 cup Granulated Sugar
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 3 Large Eggs
  • 1 cup Milk
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Unsalted Butter, Melted
  • 1/2 cup Strawberry Liqueur
  • 2 cup Heavy Cream
  • 1/4 cup Powdered Sugar
  • 2 tablespoon Rum
  • 2 cup Fresh Strawberries, Sliced

Directions: Spiked Strawberry Shortcake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F and prepare a round cake pan by greasing it.
  • STEP 2.In a mixing bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, whisk together eggs, milk, vanilla extract, and melted butter.
  • STEP 3.Gradually add the wet ingredients to the dry ingredients and mix until well combined. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 4.Remove the cake from the oven and let it cool completely. Once cooled, slice the cake horizontally into two layers.
  • STEP 5.Drizzle the strawberry liqueur over both cake layers, allowing it to soak in.
  • STEP 6.In a separate bowl, whip the heavy cream until soft peaks form. Add powdered sugar and rum, and continue whipping until stiff peaks form.
  • STEP 7.Place one cake layer on a serving plate and spread a layer of whipped cream on top. Arrange sliced strawberries over the cream. Repeat with the second layer.
  • STEP 8.Garnish the top of the cake with additional strawberries. Refrigerate for at least 1 hour before serving.
  • STEP 9.Serve chilled and enjoy!

Cooking Tips

  • Make sure to let the cake cool completely before slicing it into layers.
  • For a non-alcoholic version, you can substitute the strawberry liqueur with strawberry syrup.
  • You can customize the level of rum flavor in the whipped cream by adjusting the amount of rum added.

Storage and Serving

  • Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
  • Serve the spiked strawberry shortcake chilled for the best flavor.
  • This dessert pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
value
343
calories per serving
1 g Fat2 g Protein31 g Carbs2 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    2g
  • Carbs
    31g
  • Fiber
    2g

MacroNutrients

  • Carbs
    31g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    10mg
  • Iron
    10mg
  • Vitamin A
    0mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    7mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    6mg
  • Vitamin E
    0mg
  • Copper
    0mcg
  • Magnesium
    17mg
  • Manganese
    0mg
  • Phosphorus
    54mg
  • Selenium
    0mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp