Description
This easy and delightful Jason’s Deli Strawberry Shortcake recipe combines store-bought pound cake with fresh ripe strawberries and homemade whipped cream for a quick, classic dessert perfect for summer gatherings or anytime you want a sweet treat.
Ingredients
Ingredients
- 1 store-bought pound cake (like Sara Lee), sliced into 3/8-inch slices
- 1 1/2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 pound ripe strawberries, hulled and sliced vertically
Instructions
- Prepare the Pound Cake: If using frozen pound cake, allow it to thaw completely at room temperature. Then, slice the pound cake into approximately 3/8-inch thick slices to create the base and layers of the shortcake.
- Make the Whipped Cream: In a chilled mixing bowl, combine the heavy whipping cream, granulated sugar, and vanilla extract. Using an electric mixer, beat the mixture until soft peaks form. Once whipped, place the cream in the refrigerator to keep it chilled until assembly.
- Assemble the Strawberry Shortcake: Start by placing one slice of pound cake onto a serving plate. Spread about 3 tablespoons of the freshly whipped cream evenly over the slice. Layer a generous amount of sliced strawberries on top of the cream. Add a second slice of pound cake on top of the strawberries, then spread another 3 tablespoons of whipped cream. Finally, add a layer of strawberries on top of the cream. Serve immediately to enjoy the fresh flavors.
Notes
- Ensure the mixing bowl is well chilled before whipping the cream for best results.
- Use fresh ripe strawberries for optimal flavor, but if not available, thawed frozen strawberries can be used.
- To add a little extra flair, drizzle a teaspoon of strawberry syrup or jam between the layers.
- This dessert is best assembled just before serving to prevent the cake from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
