Emeril's Strawberry Shortcake

Filed under Desserts

Recipe courtesy Emeril Lagasse, 2004. Layered in a deep dessert bowl like a trifle; it can be assembled up to 1 hour ahead and refrigerated.

Ingredients

1 cup Butter, 2 sticks, unsalted, melted and slightly cooled, plus 2 teaspoons softened
6 Egg, large, room temperature
2 tbsp Milk, room temperature
3 1/3 cup Sugar, granulated, divided
2 cup Flour, all-purpose
2 tsp Baking powder
1/4 tsp Salt
3 lb Strawberry, rinsed, hulled and sliced
1/2 cup Grand Marnier, or other orange liqueur, plus more for drizzling
1 1/2 tsp Orange zest
2 1/2 cup Heavy cream
5 tbsp Powdered sugar, confectioners' sugar
1 1/2 tsp Vanilla extract

Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons butter.
Beat the eggs and milk until frothy. Add 1 1/3 cups sugar and beat on high until thick and pale yellow, 7 to 10 minutes.
Sift the flour, baking powder and salt and gently fold into the eggs, then stir in the melted butter. Bake in the center of the oven until risen and golden, about 30 minutes. Cool on a rack.
Toss the strawberries with the remaining 2 cups sugar, the liqueur and orange zest. Let sit 15 minutes, stirring, until the sugar dissolves, then refrigerate covered.
Beat the cream with the powdered sugar until slightly thickened, add the vanilla and beat until it nearly holds stiff peaks.
Poke holes all over the cake, drizzle with a little liqueur and cut into 1 1/2-inch cubes.
Layer half the cake in a deep dessert bowl, then half the strawberries with their juices. Repeat, top with the whipped cream and serve.