Strawberry Shortcake With Lemon Cornbread Recipe From Disney

Disney

I love trying Disney's recipes at home. (Especially dessert recipes!) This Strawberry Shortcake with Lemon Cornbread, which was served at Disney’s Yachtsman Steakhouse once upon a time, looks like the perfect way to kick off summer.

Strawberry Shortcake with Lemon Cornbread

Serves 12

Grand Marnier Strawberries:

7 1/2 cups fresh strawberries, hulled and sliced

1/3 cup Grand Marnier

3 Tbsp sugar

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 Syrup:

1/2 cup sugar

1/2 cup water

1/4 cup lemon juice

Zest of 1/2 lemon

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.

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 Tbsp baking powder

1/2 cup cornmeal

1/4 cup lemon juice

3 Tbsp fresh lemon zest

Preheat oven to 300 degrees F. Grease and flour 13x9x2-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.

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 fraiche or vanilla ice cream.