Strawberry Grand Marnier Cake Recipes

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OLD FASHIONED STRAWBERRY SHORTCAKE WITH GRAND MARNIER CREAM



Old Fashioned Strawberry Shortcake with Grand Marnier Cream image

This is an old fashioned made-from-scratch strawberry shortcake. It's very easy - once you try it, you'll never go back to a mix. The Grand Marnier cream is a nice refreshing touch.

Provided by Just Call Me Martha

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking powder
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
2/3 cup unsalted butter
3/4 cup buttermilk
1 tablespoon buttermilk
1 teaspoon sugar
4 cups strawberries, sliced
1 cup whipping cream
2 tablespoons sugar
1/2 cup sour cream
2 tablespoons Grand Marnier

Steps:

  • Preheat oven to 425 degrees.
  • In bowl, sift together flour, baking powder, sugar, salt and baking soda.
  • Stir in orange rind.
  • Cut in butter until mixture resembles bread crumbs.
  • Stir in enough buttermilk (roughly 3/4 cup) until dough clings together.
  • Place dough on a floured board and knead 4 or 5 times.
  • Roll or pat into 8" round.
  • Place on cookie sheet.
  • Brush with the 1 Tbsp buttermilk and sprinkle with 1 tsp sugar.
  • Bake for 15 to 20 minutes or until golden brown.
  • Cool on rack, then split into two horizontally.
  • In bowl, mix strawberries and 1/2 cup sugar.
  • Let sit for 30 minutes.
  • Just before serving, whip cream along with 2 Tbsp sugar until cream forms stiff peaks.
  • Fold in sour cream and Grand Marnier.
  • To serve, spread bottom cake layer with 3/4 of cream mixture.
  • Top with 3/4 of the strawberries.
  • Put the second cake layer on top and decorate with the remaining cream and strawberries.

Nutrition Facts : Calories 449.4, Fat 30.1, SaturatedFat 18.6, Cholesterol 88.8, Sodium 435.9, Carbohydrate 40.8, Fiber 2.3, Sugar 13.1, Protein 5.8

STRAWBERRIES & GRAND MARNIER



Strawberries & Grand Marnier image

Make and share this Strawberries & Grand Marnier recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 2

2 cups strawberries, washed,hulled,and cut in half or quarters
3 tablespoons Grand Marnier

Steps:

  • Mix strawberries and Grand Marnier in a small bowl.
  • It may be necessary to add sugar if the strawberries are not sweet enough.
  • Let the strawberries sit at room temperature for several hours.
  • Stir periodically.

STRAWBERRY SHORTCAKE WITH GRAND MARNIER STRAWBERRY COMPOTE AND CHANTILLY CREAM



Strawberry Shortcake with Grand Marnier Strawberry Compote and Chantilly Cream image

Categories     Liqueur     Milk/Cream     Dessert     Bake     Strawberry     Summer     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 19

Biscuits
2 cups all-purpose flour
2 cups cake flour
1/2 cup sugar, plus more for sprinkling
2 tablespoons baking powder
Pinch (1/16 teaspoon) kosher salt
1/2 cup cold butter (1 stick), cut into chunks
1 cup well-shaken buttermilk
1/2 cup cream, plus more for brushing
Finely grated zest from one lemon
Grand Marnier Strawberry Compote
4 pints strawberries, stems removed and quartered
1/2 cup Grand Mariner
1/4 to 1/2 cup sugar
2 tablespoons fresh lemon juice
Pinch (1/16 teaspoon) kosher salt
Chantilly Cream
1 cup cold heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Make Biscuits:
  • In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.
  • In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
  • Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
  • Preheat oven to 400°F.
  • On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
  • Make Compote:
  • In large mixing bowl, combine strawberries, Grand Mariner, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.
  • Make Chantilly Cream:
  • Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.
  • To Plate:
  • Cut biscuits in half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning strawberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream and biscuit top.

STRAWBERRY GRAND MARNIER TARTS



Strawberry Grand Marnier Tarts image

These tarts with their hazelnut pastry base feature that classic blending of strawberries with Grand Marnier. If strawberries be indeed the food of love, bring on the Strawberry Grand Marnier Tarts! Another recipe from 'The Australian Women's Weekly' website. The 'cooking time' includes chilling time.

Provided by bluemoon downunder

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

150 g plain flour
1 pinch salt
2 tablespoons caster sugar
60 g hazelnuts, ground
125 g butter
1 egg yolk
2 teaspoons water
1 tablespoon caster sugar
300 ml thickened cream
1 tablespoon Grand Marnier
500 g strawberries
1/2 cup strawberry jam
1 tablespoon water
1 tablespoon Grand Marnier, extra

Steps:

  • PASTRY: Sift the flour, salt and sugar into a bowl, add the hazelnuts and mix well.
  • Rub in the butter until the mixture resembles coarse breadcrumbs.
  • Add the egg yolk and water, and mix to make a firm dough.
  • Turn the pastry out onto a lightly-floured surface, and lightly knead.
  • Divide the dough into 6 equal portions.
  • Roll out each portion to cover the base and sides of 6 individual 10cm (4") flan tins and prick the pastry well with a fork.
  • Place the flan tins onto oven trays and refrigerate for about 30 minutes.
  • Cook at 180°C for 10 to 12 minutes until the flan pastry cases are a light golden brown, then remove from the oven, and allow them to cool in the flan tins.
  • FILLING: Place the sugar, cream and Grand Marnier into a bowl, beat to cream until firm peaks form.
  • Spread the cream mixture over the base of each cold pastry case.
  • Wash and hull the strawberries, carefully dry them, cut them in half lengthways and arrange over the cream.
  • Place strawberry jam, water and extra Grand Marnier into a pan, bring to a simmering point, remove the pan from the heat, push the jam mixture through a fine sieve and allow it to become cold.
  • Brush the jam mixture thickly over the strawberries.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 643.6, Fat 40.7, SaturatedFat 21.3, Cholesterol 132.6, Sodium 177, Carbohydrate 65.3, Fiber 4, Sugar 28.6, Protein 7.3

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