Right before I had Charlie, the folks at Driscoll invited me to participate in a Strawberry Shortcake recipe contest. I knew there was a pretty good chance I would never get around to submitting a recipe, what with a newborn baby in the house and all, but I was dazzled by the promise of free berries and temporary strabwerry stardom. I’m weak like that.
It just so happened that I found just enough time in between naps, and diapers, and marathon feeding sessions to whip up a recipe. Without further hooplah (my hooplah time is awfully limted right now) I give you my submission – a slightly spicy and savory take on a sweet favorite. Enjoy!
Grilled Strawberry & Jalapeno Shortcake
- 1 pound organic strawberries, sliced
- 4 pieces of cornbread
- 1/2 stick butter, softened
- 1 fresh jalapeno, sliced, seeds removed
- 1 tablespoon minced fresh jalapeno
- 1 tablespoon tequila
- the juice from 2 limes
- the zest from 1 lime
- 1 tablespoon sugar
- 2 ounces cream cheese, softened
- 3/4 cup heavy cream
- 1 tablespoon powdered sugar
- Toss the Strawberries with lime juice, sugar, tequila, and sliced jalapenos. Chill for sixty minutes.
- Combine butter with minced jalapeno and lime zest. Mash together with a fork.
- Whip the cream cheese, cornstarch and heavy cream together until fluffy.
- Slather the cornbread liberally with jalapeno butter. Heat a large skillet over medium, then grill each piece of bread until golden brown. Transfer bread to plates.
- Add the strawberry mixture to the hot pan, and toss until heated through.
- Top each piece of bread with strawberries and whipped cream. Serve immediately.