Strawberry Shortcake

Even out of season, strawberries, coaxed to sweetness with a touch of sugar are a delicious treat. Especially when served over soft pound cake and topped with vanilla whipped cream.

Strawberry Shortcake is a perfect dessert to make with little ones as there are plenty of “jobs” to do, but no need for sharp knives or hot ovens. In my many years of cooking, with both children and adults, I’ve yet to come across someone who can resist the simple pleasure of a Strawberry Shortcake.

Make this treat with your children at home this weekend – it won’t disappoint! (Recipe below.)

Pictures are courtsey of our talented instructor, Georgia Kirkos, who taught our students to make this yummy treat at Annette Street Public, High Park Alternative and Howard Park Junior School this past week.

Strawberry Shortcake

Ingredients:

  • 1 lb  strawberries
  • ¼ cup  quick dissolve fruit sugar
  • 1 loaf  pound cake
  • 1 cup  whipping cream
  • ¼ cup  powdered sugar
  • 1 tsp  vanilla extract

Directions:

  1. Cut strawberries into quarters or small pieces, put in a large bowl
  2. Add sugar to strawberries and mix to coat fruit and dissolve the sugar
  3. Set bowl of strawberries aside until ready to serve
  4. Slice pound cake into 1 – 2” slices – cut into fun and fancy shapes with cookie cutters if you like; set aside
  5. In a large bowl, whip the whipping cream with a whisk until thick and fluffy (note: do not over-whip the whipping cream – it will turn to butter!!)
  6. Add the vanilla extract and powdered sugar to the whipped cream and mix to combine
  7. Assemble your strawberry shortcake by layering strawberries on top of pound cake and then plenty of whipped cream on top!