Happy Wednesday! Today is the Spiked Challenge reveal day with tequila. I really had to think about this one (rules state it can’t be a drink–that would be too easy). So I wasn’t sure if I should go sweet or savory (I had ideas of a grilled chicken or maybe a cheesecake). Then one day I was walking through Trader Joe’s and they had the most beautiful looking strawberries that seemed to call out — eat me! So I bought myself a 2 pound box and went on my way. At home I made a margarita and instead of drinking it, I mixed it with sliced strawberries and marinaded them for about an hour. While that was happening, I made the biscuits. So far so good but wait – it gets even better with a whipped topping made with heavy cream and Grand Marnier.
I served these to my family last Saturday (minus tequila for one family member) and they were a hit. The strawberries took on a nice flavor with the mix and the orange flavor of the Grand Marnier really came through in the whipped topping. I made ours with the strawberries drained and yes, we did drink the juice – very strawberry-ish!
To make a non-alcoholic version, just use the margarita mix (minus alcohol) and orange juice for the Grand Marnier.
Strawberry Margarita Shortcake
For strawberry marinade
- 4.5 oz tequila mix
- 1.5 oz tequila
- .5 oz triple sec
- 2 lbs strawberries hulled and sliced
- 2 cups heavy cream
- 2 T Grand Marnier
- 4 T confectioners' sugar
- 2 cups flour
- 1 T baking powder
- 1/4 t salt
- 2 1/2 T sugar
- 1 stick butter, cut into 12 slices (chilled)
- 3/4 cup heavy cream
- 1. Place sliced strawberries in a large baggie and add marinade. Add drink ingredients and keep in refrigerator for at least one hour but no more than two.
- 2. Preheat oven to 425. Combine the flour, baking powder, salt and sugar with a pastry cutter in a large bowl and then add butter using cutter until it resembles coarse meal. Make a well, add cream and combine with fork until moist and then let rest for one minute. Turn onto a floured surface and knead a couple times only (don’t overwork). Pat in a 6x12 rectangle and cut with a 3” round cutter. Place on a cookie sheet lined with parchment paper. If desired, brush cream on top and sprinkle with sugar. Bake for 10-15 until golden brown.
- 3. Whip heavy cream with Grand Marnier and confectioners’ sugar until it holds a soft peak
- 4. To assemble – drain strawberries (save juice), split biscuits, place whipped cream and strawberries in middle and top with additional cream.