Easy Strawberry Shortcake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 (5-ounce) packs of sponge cake dessert cups (a total of 12)
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1 (6.5-ounce) can of whipped cream
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¼ cup of granulated sugar
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1 quart of fresh strawberries
# Instructions:
01 -
Start by rinsing the strawberries and drying them off completely. Choose 6 berries that look nice for decoration and leave them whole. Remove the stems and cut the rest into smaller pieces—halve or quarter them, depending on size.
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Take the sliced strawberries and put them in a container. Sprinkle the sugar on top, then cover with the lid. Pop it in the fridge for at least 15 minutes so the sugar can melt and the fruit gets juicy.
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Put 6 sponge cakes on a platter. On each one, pipe or spoon a bunch of whipped cream and add a helping of sweetened strawberries. Stack another sponge cake on top of each to create 6 two-layer desserts.
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Add another swirl of whipped cream on top of each stacked shortcake. Place one of the whole, reserved strawberries on the very top of each. Serve right away for the freshest flavor and texture.
# Notes:
01 -
If you're short on time, skip the layers and make 12 single-cake desserts instead.
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Canned whipped cream is great for pretty swirls, but Cool Whip works too. Use a piping bag for nicer designs!
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To keep the cakes from getting soggy, wait until you're ready to eat before putting it all together.