When it comes to dessert, I keep things deliciously simple—always going for flavor rather than sweetness. The usual way of preparing strawberries for a shortcake incudes adding granulated sugar to the berries to help them surrender their juices and flavor. My twist is adding strawberry preserves and cassis to the berries; this adds complexity and layers of flavor unattainable with sugar. Serve in small parfait, cordial or shot glasses and serve with a demitasse spoon—this presentation is elegant and will definitely impress. When your guests taste the flavors and freshness the accolades will fly.
Ingredients
- 1 quart ripe strawberries
- ¼ cup cassis liqueur (currant liqueur)
- ½ cup strawberry preserves
- Freshly whipped cream
- Best-quality pound cake squares (homemade or store-bought)
Preparation
Cut off strawberry tops, wash berries, and cut in quarters. Melt strawberry preserves and cassis in a saucepan, making sure the mixture comes to a slow boil (this will get rid of any alcohol taste). Cool mixture. Pour cooled mixture on strawberries and let macerate for at least 1 hour (the berries will render their juice).
Place a few squares of pound cake in the bottom of a petite parfait glass (or sherry/wine glass). Add a few macerated berries and a teaspoon of the strawberry juice. Top with whipped cream. Add a few more squares of pound cake and repeat the layers with strawberries and top off with a whipped cream rosette.
