I have loved Strawberry Shortcakes ever since I was a little girl. There is just something about this dessert that screams summer and it makes me think of my Grandma DeMille! My Grandma is an excellent cook and used to serve this when we would go and visit her on Sunday afternoons in the summer. The thing I love most about Strawberry shortcakes are the sweet juicy berries layered in between pound or yellow cake and topped with real whipping cream. I also like to dust the tops of my shortcakes with a tiny bit of powdered sugar for a more fancy look. These cakes are very easy to make and you can make them as simple or as fancy as you would like.Strawberry Shortcakes
1 loaf of pound cake or one 9 x13 pan of yellow cake
1 pint of real whipping cream, whipped and flavored to your liking ( I add sugar and vanilla to mine)
1-2 Cartons of Strawberries
2-4 heaping Tablespoons Sugar (to coat strawberries)
Powdered Sugar
Step 1: Slice strawberries into a strainer. When all strawberries are sliced, rinse with cool water to remove any green leaves or dirt. Then pour strawberries into a clean mixing bowl. Add several heaping Tablespoons of sugar to coat the strawberries. Gentle mix the sugar around with the strawberries. A(dding sugar helps to also draw the juices out of the strawberries.) Refrigerate for several hours to let the strawberries release their juices.
Step 2: Mix whipping cream up by adding several huge Tablespoons of sugar to whipping cream, as well as, a teaspoon or two of real vanilla. Beat with hand mixer until whipping cream has set up and is firm but not stiff.
Step 3: Slice pound cake or if using yellow cake cut it in squares and then in half.
To assemble: Place slice of cake on your desired dessert plate. Then place a dollop of whipping cream onto the slice of cake. Then top with the desired amount of strawberries you would like to use onto the dollop of whipping cream. Top whipping cream and strawberries with another slice or piece of cake. Then top with desired amount of strawberries and another dollop of whipping cream. Dust shortcakes with a whiff of powdered sugar. Enjoy!
1 pint of real whipping cream, whipped and flavored to your liking ( I add sugar and vanilla to mine)
1-2 Cartons of Strawberries
2-4 heaping Tablespoons Sugar (to coat strawberries)
Powdered Sugar
Step 1: Slice strawberries into a strainer. When all strawberries are sliced, rinse with cool water to remove any green leaves or dirt. Then pour strawberries into a clean mixing bowl. Add several heaping Tablespoons of sugar to coat the strawberries. Gentle mix the sugar around with the strawberries. A(dding sugar helps to also draw the juices out of the strawberries.) Refrigerate for several hours to let the strawberries release their juices.
Step 2: Mix whipping cream up by adding several huge Tablespoons of sugar to whipping cream, as well as, a teaspoon or two of real vanilla. Beat with hand mixer until whipping cream has set up and is firm but not stiff.
Step 3: Slice pound cake or if using yellow cake cut it in squares and then in half.
To assemble: Place slice of cake on your desired dessert plate. Then place a dollop of whipping cream onto the slice of cake. Then top with the desired amount of strawberries you would like to use onto the dollop of whipping cream. Top whipping cream and strawberries with another slice or piece of cake. Then top with desired amount of strawberries and another dollop of whipping cream. Dust shortcakes with a whiff of powdered sugar. Enjoy!
yummmers. one of my favorites too :)
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