Quick and Easy Strawberry Shortcake

Well it’s that time of the year again. That’s right summer. When fruits are in abundance and the sweltering heat is overabundance. Strawberries galore is happening at my house right now and I need to use them before they go bad. Since I really wanted to skip out on baking and/or cooking because of the oppressing heat of the summer I figured a cold dessert was needed. Something that didn’t require too much time and there was no need to even go near the stove.

So I went to the grocery in the early morning. Wandering around to see what would inspire me. Walking down the frozen dessert aisle I spotted some frozen cakes. Now when I was in elementary school my mother use to buy the Sara Lee Pound Cake and I would have a slice of it with her on the weekends. That always entertained me for the day, as I would savor that one slice while trying to distract myself with a film on television.

Now that got me thinking. The cake was always partially frozen and it kept me cool in the house. So I figured I could get a small loaf. Now from there I was able to think of combining the cake with the massive amount of strawberries that I had just received earlier that week. There was also a bowl full of freshly whipped cream in the refrigerator. That was my ticket to a quick an easy dessert without the hassle of ovens or stoves.

Now that I think about it these would be perfect for Mother’s Day or even Valentine’s Day.

Here are the ingredients needed for this recipe:

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  • 2 slices of Sara Lee Pound Cake, thawed
  • 1/2 cup whole strawberries, washed and hulled
  • 1 cup sweetened whipped cream
  • 1-2 tsp. sugar

Step 1: In a small bowl, gently combine the strawberries and sugar until strawberries are lightly coated in the sugar. Set aside.

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Step 2: Take a cookie cutter and cut out rounds from the pound cake slices. (Optional: I used 1-3/4 inch cutter. I also cut the small disc in half)

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Step 3: Slice the strawberries in a fan-like slices. (How to fan strawberries)

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Step 4: Place one cake round on a plate.

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Step 5: Fan out 1-2 strawberries on top of the cake slice.

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Step 6: Top it with whipped cream and repeat with remaining cake rounds.

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Step 7: Garnish with strawberry fanned out.

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If you didn’t want to cut out the rounds here is the non-cut version:

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Lemon Pound Cake

One morning I noticed a lemon in a ceramic cup. At first I thought there were multiple ones in the cup because it was a pretty tall cup, but I looked in and saw that it was one lemon. It was about the size of a baseball. I wasn’t really sure what to do with it, since it was a lot of lemon staring at me. Then it hit me, cake. I decided to make some sort of cake with the lemon.

Here are the ingredients needed for this recipe:

  • 1 cup unsalted butter, room temp.
  • 1 cup white sugar
  • 1 tsp. vanilla extract
  • 4 eggs, large at room temp.
  • zest of 1 large lemon (I will be using only half because my lemon is basically XXL)
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup fresh lemon juice

Step 1: Preheat oven to 350°F and wire rack in the center of the oven.

Step 2: Butter or grease a 9-in. spring form cake pan and line the bottom with parchment paper.

Step 3: In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy and pale in color, about 3-4 minutes.

Step 4: Beat in the vanilla extract

Step 5: Add the eggs, one at a time, mixing well after each addition. (Note: Batter will look curdled it will smooth out after flour has been added)

Step 6: In a medium bowl, sift together the flour, baking powder, salt, and lemon zest.

Step 7: Add the flour mixture (in 3 parts) alternately with the lemon juice (in 2 parts)

Step 8: Mix until batter is smooth. (Don’t over mix)

Step 9: Pour batter into prepared cake pan and smooth the top with either the back of a spoon or an offset spatula. (Note: I dropped it against the counter a few times to remove air bubbles)

Step 10: Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Step 11: Place pan on a wire rack for about 15 minutes.

Step 12: Gently remove the sides and bottom of the pan.

Optional:

Lemon Glaze

  • 1 cup confectioners’ sugar, sifted (Note: I forgot to sift it, but it was fine)
  • 2-4 Tbsp. fresh lemon juice

Step 1: In a small bowl, add confectioners’ sugar

Step 2: Add 2 Tbsp. of lemon juice and stir until it becomes a thick and smooth glaze.

Step 3: Add more lemon juice or confectioners’ sugar, as needed until it becomes a pouring consistency.

Step 4: Pour glaze over the top of the cake, allow it to drip down the sides.

Step 5: Let the glaze dry before covering and storing it. (Note: I served it with a dollop of whipped cream to cut down the tartness of the lemon glaze)

myTaste.com