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Strawberry shortcake

Classic Strawberry Shortcake

This Classic Strawberry Shortcake is quick and easy to make. It’s always a crowd pleaser as it’s light and just reminds us all of Spring and Summer.
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Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 lbs Fresh Strawberries (sliced)
  • 1-2 tbsp Maple Syrup (or other sweetener)
  • 1 Loaf of Pound Cake (or use biscuits)
  • Whipped Cream

Method
 

  1. Place your washed, sliced strawberries into a medium mixing bowl. Start mashing them. A potato masher works just fine or you can use a fork.
  2. Add in the sweetener. I use 1 tbs of maple syrup but feel free to use 1/4-1/3 cup of any sweetener (if you are wanting yours extra sweet. Fresh picked strawberries are usually pretty sweet so additional sweetener is only needed in small amounts. Continue mashing the strawberries and the sweetener will create a juice. Set the bowl aside for about 30 minutes allowing the mixture to macerate.
  3. Prepare your "cake" for the shortcake. Whether it be a pound cake, angel food cake or biscuits. You can do this step a day before if you like. It's also a good idea to freeze the cake part and then you can pull it out when you have company coming over.
  4. Slice the cake/biscuits into individual servings.
  5. Pour the strawberry mixture on top of the cake. Use a generation portion and dollop with fresh homemade whipped cream.
  6. Serve immediately. Such a simple dessert but will make a big impact on your guests. It's light, fluffy and oh so yummy!

Notes

  • Make your pound cake or biscuits ahead of time. I like to freeze them and just pull it out when it’s strawberry season. Makes for a yummy Spring or Summer treat.
  • If using fresh picked strawberries, you’ll need less sweetener in the strawberry mixture. The longer the mixture sits in the fridge, the longer it will macerate giving the strawberries a nice syrup.