Ingredients and Weight:
- 1 pound fresh strawberries
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 pound pound cake, cut into 1-inch cubes
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped fresh mint (optional)
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a medium bowl, combine the strawberries, sugar, lemon juice, and vanilla extract. Stir until combined and let marinate for at least 15 minutes.
- In a separate bowl, whip the heavy cream with the vanilla extract until stiff peaks form.
- To assemble the shortcake, place a layer of pound cake cubes in the bottom of individual serving dishes. Top with a layer of strawberries and then a layer of whipped cream. Repeat the layers until all the ingredients are used.
- Sprinkle with chopped mint, if desired.
Nutritional Information:
One serving contains approximately:
- Calories: 500
- Fat: 25 grams
- Carbohydrates: 65 grams
- Protein: 15 grams
Dish Characteristics:
- Light and fluffy
- Sweet and tart
- Perfect for summer gatherings
User Comments:
- "This strawberry shortcake is the perfect combination of sweet and tart. The pound cake is soft and fluffy, and the strawberries are juicy and flavorful."
- "I love that this recipe is so easy to make. I can always whip up a batch on a hot summer day."
- "This is my go-to dessert for any occasion. It's always a hit with my family and friends."
Special Precautions and Tips:
- If you don't have fresh strawberries, you can use frozen strawberries that have been thawed and drained.
- To make the whipped cream ahead of time, whip the cream and then store it in the refrigerator for up to 2 days.
- Serve the strawberry shortcake immediately for best results.
