Mini Strawberry Shortcake
yield: 12 SERVINGS
prep time: 30 MINUTES
total time: 30 MINUTES
Dessert tins with a layer of pound cake, sweetened strawberries, and stabilized whipped cream.
Ingredients
for the strawberry shortcake:
- 16 oz. frozen pound cake (such as Sara Lee)
- 2 pounds fresh strawberries, sliced
- 1/4 cup sugar or granulated sweetener
for the stabilized whipped cream:
- 2 cups whipping cream
- 4 teaspoons vanilla pudding powder
- 2 tablespoons powdered sugar
Directions
1
Slice the pound cake in about 3/4 inch thick slices, and long enough to fit your tins.
2
Add sugar to sliced strawberries, stir, and let it sit for 15-20 minutes to beonlinee juicy and sweet.
3
Meanwhile, mix the whipped cream ingredients in a bowl using an electric hand mixer.
4
To onlinepile, Add pound cake, strawberries, and then whipped cream to the top. Add a lid and the "spork" to the top using a ribbon if desired. Store in the fridge on a sheet pan until ready to serve.