Grilled Strawberry & Jalapeno Shortcake

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
Serves four

Ingredients

• 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

Directions 

1. Toss the Strawberries with lime juice, sugar, tequila, and sliced jalapenos. Chill for sixty minutes.
2. Combine butter with minced jalapeno and lime zest. Mash together with a fork.
3. Whip the cream cheese, cornstarch and heavy cream together until fluffy.
4. 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.
5. Add the strawberry mixture to the hot pan, and toss until heated through.
6. Top each piece of bread with strawberries and whipped cream. Serve immediately.