Strawberry Daiquiri Shortcakes

|
Serving size:8
Total Time:
Strawberry Daiquiri Shortcakes

Strawberry Shortcakes

  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 2 egg
  • 1/2 tsp salt
  • 1/4 cup strawberry yogurt
  • 1 cup strawberry, chopped
  • 1/2 tsp pure vanilla extract
  • 1/4 cup rum
  • 1 cup all-purpose flour

Preheat oven to 350F. Grease and flour 8 cups in a 12 cup muffin pan.

In a mixing bowl, beat butter and sugar 3 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Mix in vanilla and rum; then add flour and salt. Fold in yogurt and strawberries. Pour batter into prepared muffin cups and bake 15 to 18 minutes, or until golden brown around the edges.

    Strawberry Mascarpone Fluff

    • 8 oz mascarpone cheese
    • 2/3 cup confectioners' sugar
    • 1 tsp strawberry jam
    • 1 cup heavy cream
    • 1 tsp rum
    • 1/2 tsp vanilla extract
    • 8 sliced fresh strawberry

    For the fluff: in a mixing bowl, beat together cheese, sugar, rum, jam, and cream until smooth and fluffy.


    Place cooled cakes on individual serving dishes or crumble them into cups. Top each with fluff and fresh sliced strawberries.


    Recipe from Booze Cakes by Krystina Castella and Terry Lee Stone/Quirk Books, 2010.