Strawberry Shortcake
A classic dessert that combines buttery pound cake with sweetened strawberries and fluffy whipped cream, perfect for summer gatherings.
Ingredients
For the Shortcake
- 1 cake Pound Cake (store-bought or homemade) You can use angel food cake for a lighter option.
- 4 cups Fresh Strawberries, sliced Use ripe strawberries for natural sweetness.
- 1/4 cup Granulated Sugar For macerating strawberries.
- 1 cup Heavy Whipping Cream Consider adding vanilla extract for extra flavor.
Instructions
Preparation
- Prepare your pound cake and allow it to cool completely on a wire rack.
- Slice fresh strawberries and combine them with granulated sugar. Let them sit for about 30 minutes to create a syrup.
Assembly
- Once the pound cake is cooled, slice it into 1-inch thick layers.
- In a serving dish, layer a slice of pound cake with a scoop of macerated strawberries, followed by a dollop of whipped cream. Repeat until desired height is reached.
- Serve immediately to enjoy the delightful textures and flavors.
Notes
To store leftovers, keep in an airtight container in the fridge for up to 2 days. For longer storage, freeze the cake and strawberry mixture separately. Rewhip your cream before serving.