Spiked Desserts — Drunken Strawberry Shortcake

This recipe comes by way of Peg Couch and her awesome new book of decadently alcoholic sweets, Spiked Desserts. The book features 75 booze-infused party recipes, ranging from cake, pie and popsicles to pudding, brownies and cream puffs. Today we’ll be enjoying a Drunken Strawberry Shortcake, because nothing beats being able to bite into alcohol.

The Recipe

Preheat oven to 325°. Line the bottom of an ungreased 9 x 9″ baking pan with parchment paper; set aside. In a large bowl, combine strawberries with ¾ cup amaretto and ¹⁄³ cup sugar; let berries soak at least 30 minutes. In a large mixing bowl, beat egg yolks on high speed until very thick and lemon-colored. Reduce speed to medium and gradually beat  in 2/3 cup sugar. Add 3 tablespoons water and vanilla; mix well. Beat in flour; set aside. In a small mixing bowl with clean beaters, beat egg whites until frothy. Add cream of tartar and salt. Beat until whites are stiff but not dry. Fold beaten egg whites into yolk mixture. Spread batter in prepared pan and bake for 22 to 25 minutes or until cake tests done with a toothpick. Cool in pan.


In a small chilled mixing bowl with chilled beaters, beat whipping cream and remaining 2 tablespoons sugar until soft peaks form.  Fold in remaining 3 tablespoons amaretto (or less  to taste). Cut cake into 16 squares. Place one square on each serving plate and spoon strawberries and juice evenly over cake, using half the berries. Top with another cake square and spoon remaining strawberries and juice over the cake. Add a dollop of whipped cream on top before serving.

  • 6 C. sliced fresh strawberries
  • ¾ C. plus 3 T. amaretto, divided
  • 1 C. plus 2 T. sugar, divided
  • 4 eggs, separated
  • ¾ tsp. vanilla or almond extract
  • ¾ C. flour
  • ¼ tsp. cream of tartar
  • 1/8 tsp. salt
  • 1 C. heavy whipping cream
  • 7 ½ oz. alcohol

Strawberry Shortcake Candy Bark

When it comes to non-juice centric summer desserts, Strawberry Shortcakes definitely top my list. But if you’re one who doesn’t believe in seasonal desserts like our own awesome baker Becky, then you’ll definitely be pleased with the result of her latest kitchen experiment — Strawberry Shortcake Candy Bark.

The sweet tooth inducing dessert combines dried strawberries, sponge cakes and melted white chocolate chips for a portable dessert that not only looks amazing, tastes like a bit of summer, mixed with a couple drips of heaven. Check it out:


Strawberry Shortcakes

With so many obscure new products and mind-stretching new recipes, I often find myself yearning for a simple recipe done right and photographed even more seductively. In the case of these Strawberry Shortcakes done up by our friend Kate, I got exactly my wish! We’re looking at a recipe that incorporates fresh strawberries macerated in sugar, spooned over freshly baked biscuits and finally topped with a dollop of whipped cream and more of the strawberries.