Strawberry and limoncello shortcake (in Mason jars)

Name: Strawberry and limoncello shortcake (in Mason jars)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 to 10
Cuisine: Québécoise
Ingredients: 1 cup (250 ml) unsalted butter, softened; 1 ¼ cup (310 ml) granulated sugar; 4 eggs, at room temperature; 1 tsp (5 ml) vanilla extract; Zest of 1 lemon; 2 cups (500 ml) unbleached all-purpose flour; 1 tbsp (15 ml) baking powder; 1 tsp (5 ml) salt; ¼ cup (60 ml) milk; 4 cups (1 L) fresh Quebec strawberries, sliced; 2 tbsp (30 ml) brown sugar; 2 tbsp (30 ml) maple syrup; 2 tbsp (30 ml) limoncello; Zest of 1 lemon; 1 tsp (5 ml) pure vanilla extract; 1 ½ cup (375 ml) 35% cream, well chilled; 275 g mascarpone; ⅔ cup (160 ml) icing sugar; 1 tsp (5 ml) vanilla extract; 2 tbsp (30 ml) limoncello; Zest of 1 lemon

Preparation 30 min
Refrigeration 2 h
Cooking 1 h
Servings 8 to 10
Freezing I do not suggest

Ads

Victorian cake

1 cup (250 ml) unsalted butter, softened
1 ¼ cup (310 ml) granulated sugar
4 eggs, at room temperature
1 tsp (5 ml) vanilla extract
Zest of 1 lemon
2 cups (500 ml) unbleached all-purpose flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) salt
¼ cup (60 ml) milk

Strawberries macerated in limoncello

4 cups (1 L) fresh Quebec strawberries, sliced
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) limoncello
Zest of 1 lemon
1 tsp (5 ml) pure vanilla extract

Mascarpone limoncello whipped cream

1 ½ cup (375 ml) 35% cream, well chilled
275 g mascarpone
⅔ cup (160 ml) icing sugar
1 tsp (5 ml) vanilla extract
2 tbsp (30 ml) limoncello
Zest of 1 lemon

Ads

Preparation

Place the rack in the centre of the oven and preheat to 350 °F (175 °C). Butter a round 8-inch (20 cm) pan and line the bottom with parchment paper.
For the cake, beat the softened butter and granulated sugar with an electric mixer for 4 to 5 minutes, until the mixture is very pale, fluffy and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and lemon zest.
In another bowl, whisk together the flour, baking powder and salt.
Add the dry ingredients to the butter-egg mixture alternating with the milk, on low speed, starting and ending with the dry ingredients. Mix just until combined.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 1 hour, or until a toothpick inserted in the centre comes out clean.
Let cool 10 minutes in the pan, then unmould onto a rack and let cool completely (about 2 hours).
Meanwhile, prepare the macerated strawberries. In a bowl, combine the sliced strawberries, brown sugar, maple syrup, limoncello, lemon zest and vanilla. Stir gently. Cover and refrigerate for at least 30 minutes.
Prepare the whipped cream. In a large, well-chilled bowl, whip together the 35% cream, mascarpone, icing sugar, vanilla, limoncello and lemon zest with an electric mixer until firm but silky peaks form.
Cut the cooled cake into large cubes of about ½ to 1 inch.
For the assembly, in each 500 ml Mason jar, place a first layer of cake cubes at the bottom. Add a layer of macerated strawberries, drizzling with a bit of the maceration syrup collected at the bottom of the bowl.
Cover with a generous layer of mascarpone whipped cream.
Add a second layer of cake cubes, then top with macerated strawberries. Serve immediately or refrigerate a few hours before serving.