Delicious Strawberry Shortcake with Pound Cake
The most delicious shortcake you will ever try! Indulge in layers of rich, buttery pound cake, fresh strawberries and insanely fluffy whipped cream for the perfect treat anytime of the year!
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.