Emeril's Strawberry Shortcake made with Fresh Strawberry Bread

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Quick Breads

Rated: 4 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
50 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 30 min
Inactive Prep: 2 min
Cook: 50 min
Total:: 1 hr 22 min

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Ingredients

2 cups sliced, hulled, fresh strawberries
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped macadamia nuts

Macerated Strawberries:

1 quart fresh strawberries, rinsed, hulled and sliced
1/4 to 1/3 cup granulated sugar, depending upon the sweetness of the berries, or more to taste
1 tablespoon Grand Marnier
1 teaspoon finely grated orange peel
Sweetened Whipped Cream, recipe follows

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and set aside.

Place the strawberries in a blender or food processor, and puree on high speed. In a large bowl, beat together the eggs, sugar, and oil. Add the strawberries and whisk until well blended.

Into a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Fold into the strawberry mixture, blending until moistened. Fold in the nuts, being careful not to overmix. Pour into the prepared pan and bake until a tester inserted into the middle comes out clean, about 50 minutes. Remove from the oven and transfer to a wire rack. Let sit for 10 minutes, then turn onto the wire rack to cool completely.

For the Macerated Strawberries: In a bowl, combine all the ingredients and stir. Cover and let soak in the refrigerator for 2 hours.

Using a large serrated knife, cut the cooled shortcake in half horizontally. Place the bottom half, cut side up on a decorative cake plate. Spread half of the macerated strawberries across the cake and top with the other cake half. Spread the whipped cream across the top piece and top with the remaining strawberries. Serve immediately.

Sweetened Whipped Cream:

1 cup cold heavy cream

1 tablespoon confectioners' sugar

In a bowl, whip the cream until soft peaks start to form. Add the sugar and whip until stiff peaks start to form, being careful not to overwhip. Refrigerate until ready to serve.

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Comments & Reviews

recipe Emeril's Strawberry Shortcake made with Fresh Strawberry Bread
Tonya virginia Beach, VA 06-23-2009
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The Best
Rated: 5 stars out of 5

I make this cake every 4th and it's a big hit!!!
recipe Emeril's Strawberry Shortcake made with Fresh Strawberry Bread
mel asheville, NC 02-19-2009
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Yummy, but added more strawberries.....
Rated: 3 stars out of 5

this recipe was fairly simple but i knew i needed more strawberries , so i added a full cup of chopped strawberries to the... batter and omitted the nuts.....without the chunks the bread would of been very plain... i also made them as muffins rather than in the specified pan....and put a dollop of fresh whip with fresh sliced strawberries on top of each... dont know if id make these again but it was worth experimenting .....Read more
recipe Emeril's Strawberry Shortcake made with Fresh Strawberry Bread
Anonymous 06-28-2008
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Waste of strawberries
Rated: 2 stars out of 5

My family picked a ton of strawberries so I was looking for a nice to way use some of them up. I tried the recipe for this... bread, as I have had other strawberry bread and been quite a fan. But it was highly disappointing and not worthy of the nice berries I had picked. I dont think that it is a salvagable recipe even. If you have lots of strawberries, look elsewhere for a different recipe, for this one is not worth your time or ingredients.Read more
recipe Emeril's Strawberry Shortcake made with Fresh Strawberry Bread
Jordan Reno, NV 06-08-2008
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Fabulous
Rated: 5 stars out of 5

This is an awesome dessert! It does take some time to prepare, but it is worth it. It is light and rich at the same time.... Take this pretty dessert to a dinner party. Your friends will not forget it...mine didn't!Read more
recipe Emeril's Strawberry Shortcake made with Fresh Strawberry Bread
MJ DeRidder, LA 03-25-2008
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Only reviewing the Strawberry Bread, which I doubled.
Rated: 4 stars out of 5

I was looking for a recipe for Strawberry bread to use up a massive amount of strawberries I have. This is how I used... the recipe: - I doubled the recipe, using 2 (two) 9 inch round cake pans. - I added 1 tsp. vanilla extract per part (totaling 2 tsp. vanilla) to the liquid ingredients. - Instead of pureeing the strawberries, I used a vegetable masher to get them good and mashed, but with a few chunks. This way, you can still see the strawberries. Reactions: My initial reaction was "great bread!" It made my kitchen smell wonderful, it was crusty on the outside, soft and steamy on the inside. It was just the right consistency for a quick bread. The strawberries gave it a wonderful rosy color. My one complaint is it wasn't really strawberry-riffic. With the large amount of berries, I was hoping for a really intense strawberry flavor, not so. However, it is a lovely quick bread, and as I didn't try it with homemade cream and fresh strawberries-- I am sure that they up the strawberry intensity quite a bit. This is a great morning bread, I will make it again.Read more
recipe Emeril's Strawberry Shortcake made with Fresh Strawberry Bread
C. Naperville, IL 01-09-2008
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Similar to Southern Living recipe
Rated: 4 stars out of 5

The strawberry bread is like the recipe from Southern Living Cookbook from years ago (Emeril cut back on the oil a bit, added... macadamias rather than walnuts & put in a round pan rather than bread pan). Regardless, strawberry bread rocks - luscious when you slice it, 'schmear' light whipped cream cheese on it and top it with fresh strawberries (who needs the maceration process?!)Read more