Disney's Strawberry Shortcake with Lemon Cornbread

Savor the best of summer with a delicious shortcake topped by perfectly ripe berries. This is just a sample of the sweet surprises in the Delicious Disney Desserts cookbook, which collects recipes from the Disney Theme Parks and cruise ships.

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Name: Disney's Strawberry Shortcake with Lemon Cornbread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: Grand Marnier Strawberries:; 7 1/2 cups fresh strawberries hulled and sliced; 1/3 cup Grand Marnier; 3 tablespoons sugar; Lemon Cornbread:; 1/2 cup canola oil; 1 1/4 cups whole milk; 2 eggs; 1/2 cup all-purpose flour; 11/4 cups sugar; 2 tablespoons baking powder; 1/2 cup cornmeal; 1/4 cup lemon juice; 3 tablespoons fresh lemon zest; Fresh whipped cream creme fraiche or vanilla ice cream, for serving; Lemon Syrup:; 1/2 cup sugar; 1/2 cup water; 1/4 cup lemon juice; Zest of 1/2 lemon

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INGREDIENTS

Grand Marnier Strawberries:
7 1/2 cups fresh strawberries ; hulled and sliced
1/3 cup Grand Marnier
3 tablespoons sugar
Lemon Cornbread:
1/2 cup canola oil
1 1/4 cups whole milk
2 eggs
1/2 cup all-purpose flour
11/4 cups sugar
2 tablespoons baking powder
1/2 cup cornmeal
1/4 cup lemon juice
3 tablespoons fresh lemon zest
Fresh whipped cream ; creme fraiche or vanilla ice cream, for serving
Lemon Syrup:
1/2 cup sugar
1/2 cup water
1/4 cup lemon juice
Zest of 1/2 lemon

Servings

INSTRUCTIONS

Grand Marnier Strawberries:

Combine 1 1/2 cups strawberries, Grand Marnier and sugar in a blender, blending until smooth.

Combine remaining strawberries with pureed mixture in a large mixing bowl. Set aside to marinate.

Lemon Cornbread:

Preheat oven to 300 degrees F. Grease and flour 13 X 9 X 2-inch baking pan.

Beat oil, milk and eggs in a large bowl using an electric mixer.

Sift together flour, sugar and baking powder in a separate bowl. Gradually mix the dry ingredients into the wet, stirring until smooth.

Stir in cornmeal, then lemon juice and zest.

Transfer the batter to the prepared baking pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 40 minutes.

Lemon Syrup:

Mix sugar and water in a small saucepan; bring to a boil over high heat.

Reduce heat to medium and continue to cook for 1 minute.

Remove from heat and add lemon juice and zest.

If not using immediately, refrigerate in an airtight container.

To Serve:

Cut cooled cornbread into 12 squares, trimming off top crust.

Drizzle each square of cornbread with 1 tablespoon of lemon syrup. Allow syrup to soak in for 2 to 3 minutes.

In a buttered frying pan, sear both sides of cornbread until golden brown.

Top cornbread square with Grand Marnier strawberries, then top with whipped cream, creme friche or vanilla ice cream.

NOTES

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Disney's Strawberry Shortcake with Lemon Cornbread

Grand Marnier Strawberries:
7 1/2 cups fresh strawberries hulled and sliced
1/3 cup Grand Marnier
3 tablespoons sugar
 Lemon Cornbread:
1/2 cup canola oil
1 1/4 cups whole milk
2 eggs
1/2 cup all-purpose flour
11/4 cups sugar
2 tablespoons baking powder
1/2 cup cornmeal
1/4 cup lemon juice
3 tablespoons fresh lemon zest
 Fresh whipped cream creme fraiche or vanilla ice cream, for serving
 Lemon Syrup:
1/2 cup sugar
1/2 cup water
1/4 cup lemon juice
 Zest of 1/2 lemon

Grand Marnier Strawberries:
Combine 1 1/2 cups strawberries, Grand Marnier and sugar in a blender, blending until smooth.

Combine remaining strawberries with pureed mixture in a large mixing bowl. Set aside to marinate.

Lemon Cornbread:
Preheat oven to 300 degrees F. Grease and flour 13 X 9 X 2-inch baking pan.

Beat oil, milk and eggs in a large bowl using an electric mixer.

Sift together flour, sugar and baking powder in a separate bowl. Gradually mix the dry ingredients into the wet, stirring until smooth.

Stir in cornmeal, then lemon juice and zest.

Transfer the batter to the prepared baking pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 40 minutes.

Lemon Syrup:
Mix sugar and water in a small saucepan; bring to a boil over high heat.

Reduce heat to medium and continue to cook for 1 minute.

Remove from heat and add lemon juice and zest.

If not using immediately, refrigerate in an airtight container.

To Serve:
Cut cooled cornbread into 12 squares, trimming off top crust.

Drizzle each square of cornbread with 1 tablespoon of lemon syrup. Allow syrup to soak in for 2 to 3 minutes.

In a buttered frying pan, sear both sides of cornbread until golden brown.

Top cornbread square with Grand Marnier strawberries, then top with whipped cream, creme friche or vanilla ice cream.

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Nutrition

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Serving Size: 1 Serving (234g)
Recipe Makes: 12 Servings

Calories: 210
Calories from Fat: 101 (48%)

Amt Per Serving		% DV

	Total Fat 11.2g	15 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 3.1g
Cholesterol 33mg		10 %
Sodium 16113.1mg		556 %
Potassium 267.2mg		7 %
Total Carbohydrate 21.2g		6 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 18.3g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 210

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