This recipe for easy strawberry shortcake is a great dessert any time of the year. And it only uses three ingredients, so it couldn't be simpler to make!
What speeds up the process is that purchased frozen pound cake is used instead of homemade shortcake, which is really a slightly sweetened biscuit. The shortcake biscuit seems to get in the way of the tender strawberries and the billowing whipped cream no matter how tender it is. But the pound cake is the perfect soft and velvety texture that melts in your mouth along with the strawberries and cream.
Make sure the pound cake is thawed ahead of time. You can make the whipped cream ahead of time; just store it, well covered, in the fridge. Cornstarch in the confectioners' sugar helps stabilize the cream so it will keep its peak for a few hours.
- 1 loaf frozen pound cake (thawed)
- 3 cups strawberries (hulled and sliced)
- 1 cup heavy cream
- 3 tablespoons confectioners' sugar
- 1 teaspoon vanilla
- Garnish: 6 sprigs fresh mint (optional)
- Garnish: 6 whole strawberries (optional)
- Put half of the sliced strawberries into a large bowl. Using a potato masher, mash half of the strawberries until they are broken down but are still in discrete pieces.
- Stir the remaining sliced strawberries into the mashed strawberries and taste the mixture. If the strawberries aren't sweet or tart enough for your taste, you can add some sugar or some lemon juice, depending on your taste buds. Then cover the bowl and chill the berries in the refrigerator.
- In a medium bowl, beat the cream with the confectioners' sugar and vanilla. For best results, chill the bowl and the beaters before you start, and make sure that the cream is very cold.
- When you're ready to serve, slice the pound cake into 6 even pieces and place each piece on a serving plate. Top with the strawberry mixture and a dollop of whipped cream.
- Top with some fresh mint if you'd like, or a small, whole, perfect strawberry. Serve this dessert immediately.
You also can make this wonderful dessert with raspberries and blueberries. In fact, that would make the recipe more patriotic-looking! Just make sure that you use the best fruits you can find in the supermarket. The berries should be plump and firm and shiny, with no soft spots.