It’s National Strawberry month and here on the Central Coast, we have a plentiful supply! One of my favorite recipes to make is my Easy Strawberry Shortcake Recipe. The recipe includes 3 main ingredients – strawberries, whipped cream and Sara Lee® All Butter Pound Cake.
Sara Lee® All Butter Pound Cake is a moist, tender cake with a delicious texture and rich flavor. The ingredients include the finest butter and whole eggs. This pound cake tastes amazing, wether served alone or topped with ice cream, fresh fruits, sauces or whipped toppings. I love that it’s moist and delicious, thawing in the microwave in 10 seconds per serving.
EASY STRAWBERRY SHORTCAKE
- Whipped Cream
- Sara Lee® All Butter Pound Cake
1 – Wash and slice strawberries.
2 – Place the strawberries in a bowl and top with lots of sugar. The more sugar you use, the more juice you’ll get from the strawberries.
3 – Cut 2 slices of pound cake per serving. If the Sara Lee® All Butter Pound Cake is frozen, slice it and thaw in the microwave for 10 seconds per serving.
4 – Place one slice on a plate. Top with sliced strawberries, strawberry juice (created from the sugar on the strawberries) and whipped cream.
5 – Place another slice on top of the first slice of pound cake. Top with sliced strawberries and whipped cream. Top with one strawberry.
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