Strawberry Shortcake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 sponge cake cups (2 packs of 5 ounces each)
02 -
1 can of whipped cream (6.5 ounces)
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1/4 cup granulated sugar
04 -
1 quart ripe strawberries
# Instructions:
01 -
Give the strawberries a rinse and pat them dry. Keep six of them whole to use later for garnish. Remove the tops and slice the remaining strawberries into smaller chunks—halves or quarters work, depending on their size.
02 -
Toss the strawberry slices into an airtight container and sprinkle the sugar all over. Close it up and pop it in the fridge for at least 15 minutes. This lets the sugar dissolve and draws out the juices from the fruit.
03 -
Grab six dessert cups and arrange them on your plate. Add a nice swirl of whipped cream on top of each sponge cup, then pile on some of your sugary strawberries. Stack another cake cup over each, making double layers.
04 -
Add another dollop of whipped cream to each shortcake and pop one of the whole strawberries you saved earlier on top. Serve right away so everything stays fresh and yummy.
# Notes:
01 -
If you're short on time, skip the double-stacking and make 12 single-layer desserts instead.
02 -
Canned whipped cream is quick and easy for decorating, but Cool Whip with a piping bag also works well for a fancier finish.
03 -
Don't put these together too early! The sponge cakes soak up the strawberry juice quickly, so assemble them just before serving.