The Best Strawberry Shortcake
Who doesn’t love a great springtime dessert? Light and fluffy and oh so delicious – this is a perfect spin on a delicious classic. A solid delightful combination of fresh pound cake, delicious sweetened, freshly cut strawberries and loads of whipped cream – this Strawberry Shortcake recipe will become a solid go-to dessert this season. Keep reading to see how to make it ASAP!
Unlike traditional Strawberry Shortcake, we are making this classic with a twist- and making it with store-bought pound cake! Two perfect layers of butter pound cake goodness filled with fresh strawberries and whipped cream – literally making it quick, easy, and perfect for any springtime gatherings or just a quick dessert to make for the family at home. The best part – no baking, minimal prep and voila- pure enjoyment as you indulge in this dessert!
What are macerated strawberries
Macerated Strawberries are freshly, sliced strawberries that have been combined with sugar. The combination created a super juicy, sweet strawberries topping as the sugar helps the strawberries release the juices.
Want to add even more of a spin on this classic?
You can easily add a little spin to this classic by adding a bit of balsamic glaze to the strawberries. It helps gives it a little bit of a sweet and savory taste!
Delicious Strawberry Shortcake with Pound Cake
Ingredients
- 1 1 store-bought Sponge Cake or Angel Food Cake (you can find these in the bakery section)
- 1 pound Fresh Strawberries hulled and sliced
- 1 cup store bought Whipped Cream or Whipped Topping
- 2 tbsp Granulated Sugar optional- this is for sweating the strawberries
- 1 tsp Vanilla Extract optional- for flavoring of whipped cream / topping
- Mint for garnishing
- Powdered Sugar for garnishing
Instructions
**Prepare the Strawberries:**
- In a bowl, combine the sliced strawberries with sugar (if desired) and let them sit for about 15 minutes. The sugar will help release juices from the strawberries and create a sweet syrup.
**Whip the Cream (if needed):**
- If you're using plain whipped cream, you can add a teaspoon of vanilla extract to enhance the flavor. Whip the cream until it forms stiff peaks if it's not pre-whipped.
**Slice the Cake:**
- Carefully slice the store-bought sponge cake or angel food cake into individual serving-sized portions. You can use a serrated knife for this.
**Assemble the Shortcakes:**
- Place one slice of cake on a serving plate. Spoon some of the macerated strawberries (strawberries soaked in their juices) on top of the cake.
**Add Whipped Cream:**
- Dollop a generous amount of whipped cream on top of the strawberries.
**Top with Another Cake Slice:**
- Place another slice of cake on top of the whipped cream, creating a sandwich effect.
**Finish with More Strawberries and Cream:**
- Add more macerated strawberries on top of the second cake layer and garnish with an extra dollop of whipped cream.
**Serve and Enjoy:**
- Serve your store-bought strawberry shortcake immediately. You can optionally garnish with a whole strawberry or mint leaves for a decorative touch.
Video
HOW TO STORE LEFTOVER STRAWBERRY SHORTCAKE WITH POUND CAKE
Tightly wrap the shortcake in plastic wrap or place in a airtight container to ensure and maintain freshness. Please NOTE you can only store for up to a week. You can also freeze leftover pound cake (for up to 3 months) just remove from freezer and thaw still in the plastic wrap as the condensation will form on the plastic wrap versus the cake (which can make it soggy).
Place any strawberries in a airtight container. Please NOTE these only can stay fresh for up to 2 days to enjoy them at their best.
You can quickly assemble your shortcake, just add whipped cream/ topping and serve ASAP!
So there you have it, the quickest, most delicious Strawberry Shortcake recipe EVER! Be sure to let me know if you make this classic dessert favorite and let me know in the comments how you liked it!
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