In The Kitchen With Ann

Strawberry Shortcake

The perfect quick and easy summer dessert recipe

Strawberry shortcake has been and will always be one of my favorite summer desserts. The lightness of the cake soaked in the strawberry sugar syrup, topped with heaps of decedent whipping cream, and layers of fresh strawberries, will have all your taste buds singing!

Temperatures are rising, making this the perfect recipe for your next summer bbq. It’s the sweet but refreshing bite that will have people coming back for more.

Assembling Strawberry Shortcake

Gather all your ingredients.

Cut your cake into bite sized cubes. Traditionally angel food cake is used but for this recipe I used pound cake. (I prefer the Sara Lee all butter pound cake you can find in the freezer section.) I love both but I enjoy the denseness of the poundcake over the angel food cake.

There is nothing to this recipe once you have all your ingredients prepped!

Layer Ingredients

For large crowds I use a large clear glass dish so you can see the dessert layers.

Start with a layer of cake on the bottom of your serving bowl followed by the strawberries in sugar syrup. Make sure you don’t skimp on the sugar syrup you want the cake pieces to soak up all that sweet and sticky yumminess.

Next, add heaps of homemade whipping cream in an even layer.

Then, arrange fresh slices of strawberries on top.

Repeat until you fill your dish. You’ll want to end with the layer of fresh strawberries for a pretty presentation.

Depending on the depth of your bowl will determine how many layers you will have. So pick something nice and deep!

Refrigerate for at least an hour before serving.

That is all there is to it! I hope you enjoy this sweet treat at your next gathering.

- Ann Vandergriff

Strawberry Shortcake

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Prep Time 15

Refrigerate 1

Course Dessert

Ingredients

1-2 boxes Sara Lee all-butter poundcake
Homemadewhipping cream
1-2 cartons Sliced strawberries in sugar syrup.
1 carton Fresh strawberries- sliced

Instructions

Cut pound cake into bite-sized cubes
Spoon sliced strawberries in sugar syrup over pound cake making sure to cover the entire layer of cake.
Add an even layer of whipping cream
Place fresh sliced strawberries over the top of the whipped cream
Repeat until the dish is filled making sure to end with the layer of fresh strawberries on top.

Notes

You can find the pound cake in the freezer aisle at your local grocery store.

Make sure to purchase the sliced frozen strawberries in sugar syrup. You can find it in the frozen fruit section.

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