Limoncello Strawberry Shortcake

A boozy lemon cake with a boozy lemony sauce that’s totally addictive! Served with fresh seasonal strawberries (and/or blueberries) and whipped cream, it’s a beautiful way to welcome spring or celebrate summer.

A couple weeks ago one of the coworkers on my team had a birthday. After my boss brought me Irish Car Bomb cupcakes for my birthday (way back in January), we had decided that whenever anyone on the team has a birthday, we need a boozy dessert. Soooo the next birthday was Guinness Stout brownies and then it was Katie’s turn. I asked her what her favorite dessert is and she said strawberry shortcake. I couldn’t help but think of Limoncello to go with the strawberries and so a plan was born.

Katie’s birthday is very close to my daughter’s birthday, so I think I ended up baking this cake right after my daughter’s birthday party. It felt kinda weird because we still had cake left from daughter’s birthday, but you know, everyone needs their own special birthday dessert, right?

Katie loved it. The rest of us enjoyed it too. Don’t skip the lemon sauce … it’s the BEST part! Seriously, I think I could drink that sauce …

Limoncello Strawberry Shortcake

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 - 12 servings 1x

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Ingredients

Scale 1x2x3x

For the cake’s wet ingredients:

• 2 eggs
• 1 cup light sour cream
• 3/4 cup sugar
• 1/4 cup avocado oil
• 1 teaspoon vanilla extract
• 3 Tablespoons Limoncello
• Zest of 1 lemon
• 1 Tablespoon fresh squeezed lemon juice

Dry ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the glaze and sauce:

• Zest of 2 lemons
• 1 cup fresh squeezed lemon juice
• 1 cup sugar
• 1 cup water
• 1 cup limoncello
• 2 Tablespoons cornstarch

For the rest:

• Fresh strawberries and whipped cream

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Instructions

1. Preheat the oven to 350 F. Spray a bundt pan with cooking spray to completely coat the inside of the pan, then sprinkle with a bit of flour, tapping and rotating to distribute the flour.
2. In a medium mixing bowl using an electric mixer, beat the eggs until frothy. Then add the rest of the wet ingredients and mix on medium speed until well mixed.
3. Sprinkle the dry ingredients on top and gently stir them in just until everything is fully incorporated into the batter. Batter will be thick.
4. Spread the cake batter into the prepared pan and smooth it out. Bake at 350 for about 40 minutes or until a wooden pick inserted into the thickest part of the cake comes out clean.
5. Meanwhile, prepare the glaze. Zest and juice the lemons and set the zest aside. Juice additional lemon(s) to make 1 cup of lemon juice.
6. In a small saucepan over medium heat, add the lemon juice, sugar, water, and 3/4 of the limoncello. Cook, stirring frequently, until the sugar is dissolved and the mixture gets bubbly.
7. Remove 1/2 cup of this syrup for glazing the cake, stirring some of the zest into the glaze.
8. Now let’s thicken the rest of the sauce for drizzling over the berries. In a small bowl, whisk the reserved Limoncello with the cornstarch. Slowly add the cornstarch mixture to the hot syrup in the pan, stirring, until thickened. Remove from heat and stir in the remaining lemon zest.
9. When the cake is done, put a large plate over the pan and flip to release the cake from the pan. Let cool, then slowly brush with the cooled glaze. Once that is soaked in, brush it all over again with the thickened sauce. Let sit to soak in.
10. Serve with fresh berries, whipped cream and more of that luscious sauce to drizzle on top.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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