Description
A delightful no-bake strawberry shortcake that combines fresh strawberries, fluffy whipped cream, and cake for a perfect summer dessert.
Ingredients
- 2 lbs fresh strawberries
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 16 oz pre-baked cake (such as pound cake or angel food cake)
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tbsp fresh lemon juice
- Fresh mint (optional, for garnish)
Instructions
- Begin by washing the strawberries under cold water, then hull them and slice into even pieces.
- In a medium bowl, combine the sliced strawberries with granulated sugar and fresh lemon juice. Toss gently to coat and let the mixture sit for 20 to 30 minutes to create a syrup.
- While waiting, chill a glass or metal bowl in the freezer for about 10 minutes.
- Pour the cold heavy whipping cream into the chilled bowl, adding powdered sugar and vanilla extract.
- Whip the cream until stiff peaks form, which will take just a couple of minutes.
- Cut the pre-baked cake into 1-inch cubes or slabs to prepare for layering.
- Begin layering your serving dishes with cake cubes, followed by the macerated strawberries and whipped cream. Repeat the layers until the dishes are full.
- Cap off with a generous dollop of whipped cream on top and garnish with fresh mint leaves if desired.
- Cover with plastic wrap and chill in the refrigerator for at least one hour before serving to let the flavors meld.
Notes
For best results, ensure heavy cream is very cold before whipping. You can use store-bought cake and whipped cream for a faster alternative.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American