A few weeks back I shared a recipe for some amazing French Toast Pound Cake made with slices of Sara Lee All Butter Pound Cake. It’s a decadent take on standard French Toast, and for extra special occasions it’s totally worth the calorie splurge!
Today I’m back with an even simpler recipe— one that my mother used to make for me when I was a little girl: Strawberry Shortcake. The great thing about Strawberry Shortcake is that it can be made easily without even turning on the oven. The secret is, once again, Sara Lee Pound Cake, which is moist and delicious within minutes from the freezer.
Other than Sara Lee Pound Cake, you just need a few more simple ingredients, including fresh Driscoll’s strawberries, heavy whipping cream and a little sugar and vanilla extract. You could take the (even) easier way out and use canned whipped cream, but I think homemade is worth the extra 3 minutes. I also like to prep and serve my strawberry shortcake in half-pint mason jars— the size is perfect for a sweet treat and they store easily in the fridge until ready to serve. I also like the way it tastes when all the flavors meld together.
Easy Strawberry Shortcake Jars
Ingredients (makes one half-pint jar – increase as needed)
- 2 3/4-inch slices of Sara Lee All Butter Pound Cake
- 5 fresh Driscoll’s Strawberries, de-stemmed, sliced & sprinkled with a teaspoon sugar
- 2oz heavy whipping cream
- 1 teaspoon sugar
- 1/2 teaspoon vanilla extract
- With the mouth of the mason jar, cut a circle in each slice of pound cake. Start to layer the shortcake in the jar, starting with one slice of pound cake.
- Add half of the sliced strawberries to the jar, creating the next layer.
- In a small bowl, whisk heavy whipping cream with sugar and vanilla until light and fluffy. Add a spoonful of whipped cream on top of strawberry layer.
- Repeat with a second layer of pound cake, strawberries and whipped cream.
- Place lid on mason jar and store in fridge until ready to serve. Then dig in!
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