In the past week we’ve seen the cruelest side of humanity as well as its most courageous.
Though my heart hurts for my hometown; I’m choosing to focus on the brave, the selfless, and the kind. I’m focusing on the sweeter side.
In celebration of that; I’m sharing a simple dessert I made for a friend’s dinner on Sunday.
Fresh strawberries, thick whipped cream, bright mint….and a healthy dose of limoncello.
Let’s look forward to sweeter things.
3 lbs fresh strawberries, cleaned and hulled, chopped into quarters
(my pieces should have been chopped a bit smaller)
4 tbs sugar
1/2c. – 1 c. limoncello, depending on your taste
4 stalks of fresh mint, leaves only, snipped into pieces
160z heavy cream
1 loaf Lemon Pound cake
zest of 1 lemon
In a large bowl, combine strawberries, 2 tbs of sugar, 2 stalks of snipped mint leaves and the limoncello. Allow this to sit for a few hours, giving it a stir every half hour or so. You can either mash the strawberries a bit here to make them into more of a chunky sauce, or leave them in quarters; totally your preference.
30 minutes before you’re ready to serve the dessert, make the fresh whipped cream. In a cold, clean metal bowl, mix remaining two tbs of sugar into cream and beat it until peaks form; do not overbeat….you’ll get butter! Here’s the stages of what the heavy cream will look like before turning into perfect whipped cream.
Cream…White Sauce…Melted ice cream…Cake batter…Whipped cream (STOP)…BUTTER.
(I almost provided visuals, but you got it, right?)
After stiff peaks form; gently fold in half of the lemon zest.
In either a trifle dish or a flat 9×13 pan, slice the pound cake lengthwise and make a layer of cake. You can use any cake here; pound cake, coconut cake, shortcake biscuits, etc.
You could use angel food cake; but… that tastes like chewing on a rubber band in my opinion so stick to something else. Ladyfingers or even biscotti would be a fun as well.
Spoon strawberries and limoncello liquid over the cake, being sure to soak the cake a bit with liquid. Add a layer of whipped cream.
Repeat with remaining, cake and strawberries. Be sure to pour all the boozy liquid over the cake before the final strawberries, we don’t want to waste it.Top with the remaining whipped cream, lemon zest and mint. Serves 12-14.
Prefer as shorter shortcake? This is my fast and easy version.
Stay sweet, friends.