Bourbon Mint Julep Strawberry Shortcake with Mascarpone Topping
Serves 12
25 mins prep
40 mins cook
65 mins total
This pound cake is drizzled with a boozy bourbon whiskey butter sauce, with fresh mint and lemon zest. The end result is a moist, rich, decadent dessert with a light mint flavor to compliment the butter sauce infused in the cake.
Cake:
Bourbon Butter Sauce:
Mascarpone Topping:
Filling:
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Cake:
Preheat oven to 325 degrees F.
Grease and flour a 9 x 13-inch baking pan.
Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl. In a separate smaller bowl, combine buttermilk, butter, vanilla extract, eggs, and beat at low speed.
Add wet ingredients to flour mixture. Beat at low speed for 1 minute, then increase to medium speed until combined – don’t over beat the batter. Pour into prepared pan and smooth evenly around pan. Bake for 35 to 40 minutes. Use a toothpick to test for doneness.
Bourbon Butter Sauce:
In a saucepan over medium heat, combine powder sugar, butter, and water. Stir until melted. Do not boil. Remove from heat, continuing to stir for 2 minutes. Then stir in bourbon.
When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake. Pour bourbon butter sauce evenly over top of the cake. Let cake cool to room temperature.
Topping:
Combine mascarpone cheese, sugar, and whipping cream. Beat until smooth.
Filling:
Combine strawberries and sugar and refrigerate.
Serve:
Slice cake in the pan or use 3 to 4-inch circles for round servings. In a serving dish add a dollop of mascarpone topping, place cake, top with strawberries and more mascarpone topping. Garnish with a fresh mint leaf.
