Bourbon Strawberry Shortcake (Homemade)

Updated: Sep 8




What do you do when baking goes wrong? You improvise and get creative, that's what! I was using new pans to bake for a client and my cakes got stuck in the pans😡 But with J'Bo in the house, ya'll know your girl was not about to let those cakes go to waste. So, check out the Bourbon Strawberry Short Cakes I created instead......


INGREDIENTS

  • 3/4 cup Salted Butter (room temperature)

  • 1/4 cup Canola Oil

  • 2 cups White Sugar

  • 3 large Eggs (room temperature)

  • 2 large Egg Yolks (room temperature)

  • 1 Tblsp Vanilla Extract

  • 1 Tsp Salt

  • 2 2/3 cups Self-Rising Flour

  • 1 cup Almond or Soy milk (room temperature)

  • 1 Tblsp Fresh Squeezed Lemon Juice

DIRECTIONS

  1. Preheat oven to 350 degrees

  2. In a large bowl, cream sugar and butter until smooth.

  3. Add oil and mix.

  4. Add the eggs, yolks, vanilla, milk, lemon juice and mix.

  5. Add the flour a half a cup at a time and mix thoroughly after each half cup.

  6. Spray 4 - 6x3.5 rectangle Aluminum Mini Loaf Baking Pans with Non Stick Spray.

  7. Divide the batter evenly into the pans.

  8. Put all four pans in the oven on the middle rack and bake them for 25-35 minutes (until a toothpick or fork inserted into the center of the cakes come out with few moist crumbs, but not wet batter).

  9. Remove cakes from the oven and let them cool for about an hour.

Strawberry Compote

INGREDIENTS

  • 1Tblsp of Salted Butter

  • 1 lb Strawberries, hulled and halved

  • 1/4 cup White Sugar

  • 1Tblsp Cornstarch

  • 3 Tblsp (45ml) warm water

  • zest and juice from 1/2 a lemon

  • 1/4 cup Bourbon

DIRECTIONS

  1. Heat & melt butter in pan on medium heat

  2. Throw strawberries in, shake on the sugar & heat for about a minute.

  3. Mix cornstarch with water and pour mixture into pan.

  4. Reduce heat and simmer for 5-minutes.

  5. Turn heat off, pour in lemon juice and mix thoroughly

  6. Pour into a glass bowl and chill in fridge for 30 minutes to an hour.


ASSEMBLEY

  1. Grab Strawberry Compote from the fridge.

  2. Pour the Bourbon into the Strawberry Compote and mix thoroughly

  3. Flip each cake out of the pan and cut them in half, long ways.

  4. Put them bottom halves back in each pan.

  5. Spoon Strawberry Compote over the bottom halves of the cakes

  6. Put the tops of the cakes back on.

  7. With a butter knife, put slits into the cakes, avoiding cutting the bottom of the tins.

  8. Spoon Strawberry Compote over the tops of the cakes and serve.

Optional: Decorate with blueberries to add color.


Cook Naturally, Eat Healthy and Live Well 🤗


April Askew

"The Fit Life Coach"


A dedicated Health and Fitness Life Coach with a Bachelor's in Psychology, whose passion is helping others shake off societal restraints, by helping them uncover and over come the basis of their belief systems, that prevent them from becoming their best selves and living their best life.


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