Tailgate Cupcakes

Happy Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on SevEn cLoWn CirCus! Monday, I competed in the Iron Cupcake: Milwaukee Tailgate Challenge. We were given the task of coming up with a cupcake that represents tailgating to you. Here is my submission:

Grilled Strawberry Short Cupcake

Grilled Sponge Cake

Dipped in Strawberry Syrup

Topped with Whipped Cream

Garnished with Fresh Strawberries and Mint

Since I just took my older daughter back to the University of Wisconsin: Madison, my presentation was all about Badgers. I love that you can see the arch of the Hoan Bridge behind us! It's a Milwaukee landmark that leads you to the neighborhood I grew up in so, I thought it was really fitting:-)

I didn't win but with a view like this, I didn't mind at all:

Grilled Strawberry Shortcake

I know that everyone is thinking about school and fall but, I am not willing to give up on summer yet.

This is my favorite summer dessert and although it is perfect finish to your grill party, it is elegant enough for any fancy dinner party. My husband says that I should to charge $15 a plate in "one of those swanky restaurants". The key to this dish is that the shortcake is grilled. So, you get a crunchy base for the strawberries to soak into. The whipped cream offers a smooth finish. It is light as air and it looks like it is floating on water here. Enjoy!


Ingredients:
6 store-bought short cakes
1 pint of strawberries, hulled and cut into bite-size pieces
1 cup sugar
4 oz whipped cream
Mint sprigs for garnish

Directions:
1. Heat strawberries and sugar in a small saucepan over low heat until a sauce is formed.

2. Grill the shortcakes on medium heat until it is lightly marked on both sides. It should be slightly crunchy but not burnt.

3. To assemble, place one grilled shortcake on a serving dish. Top this with a few scoops of the strawberry mixture. Finish with a dollop of whipped cream and garnish with a sprig of mint if desired.

Makes 6 Servings