Summer is still with us, in warm breezes and hot afternoon sun, sultry evenings on the porch, and ripe fruit, too.
On this past Saturday, plain Jane strawberries were transformed by my amazing daughter into boozy, juicy Moonshine Strawberries by the judicious addition of some Strawberry Moonshine, a bit of sugar, and a touch of lemon zest.
On Sunday we enjoyed a summery dessert of butter pound cake slices, softly whipped cream and some of those slightly softened and decadent, just-sweet-enough strawberries. The alcohol had dispersed by then but it added a hint of daring to this lovely dish. There was a tang of lemon here and there to add interest.You could make this with peaches or nectarines, instead and it would still be wonderful.
Moonshine Strawberries Shortcake
2 pints hulled, sliced strawberries
1 shot glass of Strawberry Moonshine
1/2 teaspoon fresh lemon zest
1 teaspoon sugar
1 pint heavy cream
1 loaf pound cake
Combine the strawberries, moonshine, lemon zest and sugar. Let sit in the 'fridge overnight.
In a chilled bowl with chilled beaters or whisk, whisk the cream until soft peaks form. If desired, add a bit of sugar towards the end.
When ready to serve, slice the pound cake. Place a slice on each dessert plate, spoon on some of the strawberries and their juices, dollop on some whipped cream and put a bit more of the strawberries on top. Serve at once.
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