Okay, so I’ve been craving strawberry shortcake, but I wanted something a little different. I had a pound cake on hand, and I thought, “Why not combine the two?” Let me tell you, it turned out to be a brilliant idea! Here’s how I made it:
Getting Started
First, I gathered my ingredients. I already had a store-bought pound cake because, let’s be honest, sometimes baking from scratch is just too much. Then I grabbed some fresh strawberries, whipping cream, sugar, and a tiny bit of vanilla extract.
Prepping the Strawberries
I washed the strawberries really well and sliced them up. Not too thin, not too thick, just right. I put them in a bowl and sprinkled them with a good amount of sugar. I’m not gonna lie; I like my strawberries sweet! I stirred them gently to make sure they were all coated and then let them sit for a bit. This helps them get all juicy, you know?
Whipping the Cream
While the strawberries were doing their thing, I whipped up some heavy cream. I poured the cold cream into a bowl and beat it with my electric mixer until it started to thicken. I gradually added in some sugar and a splash of vanilla. I kept whipping until it formed nice, soft peaks. Don’t overwhip it, though, or you’ll end up with butter!
Assembling the Shortcake
Now for the fun part! I sliced the pound cake into thick pieces. Then, I layered a slice of pound cake, a generous spoonful of the juicy strawberries, and a big dollop of whipped cream. I repeated the layers one more time because, why not? More is more, right?
The Final Result
Oh. My. Goodness. The combination of the slightly dense, buttery pound cake with the sweet, juicy strawberries and the fluffy whipped cream was just heavenly. It was definitely a step up from the usual biscuit-type shortcake. It’s my new favorite way to use leftover pound cake. I think this dessert is very good!
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