Layered Strawberry Shortcake

Layered Strawberry Shortcake

This dessert is almost too pretty to eat! I love that it can be made in advance and refrigerated.The whipped cream even tastes like strawberries and is a beautiful pink color with the addition of freeze dried strawberry powder.

Layered Strawberry Shortcake

Glass bowl with straight sides
2-3 quarts strawberries
Granulated sugar
Freeze dried strawberries (1 ounce per 1 pint whipping cream)
1 to 2 pints whipping cream
Powdered sugar (1/3 cup per pint whipping cream)
Pound cake, Sponge cake, or Ladyfingers
Garnish: Whole strawberries with green leafy caps  

Clean and half enough strawberries of equal height to go around diameter of bowl two times. Slice remaining strawberries in a bowl and sprinkle with desired amount of sugar. Wait 2 hours before using. As  strawberries macerate, they release their juices that we will sprinkle on the cake. Set strawberries aside at room temperature. 

Process freeze dried strawberries in a mini food processor until they turn into a powder. Pour whipping cream into a large bowl. Add freeze dried strawberry powder and powdered sugar. Whip, until peaks form. Refrigerate until ready to use.

Cut cake into even slices, cut tops from sponge cakes, or split ladyfingers. Layer cake in one even layer in bottom of bowl; filling in spaces. Make sure cake touches sides of bowl. Stack  strawberry halves on top of cake where it meets the glass. Press strawberries into glass. (See picture.) Spoon a layer of sliced strawberries on top of cake; sprinkling some juice on top. Cover with a layer of whipped cream. Repeat layers: Cake, strawberry halves on sides of bowl, sliced strawberries with juice on top of cake, and whipped cream. Garnish top with whole strawberries. Enjoy!

Published in The News and Neighbor on May 17, 2023.

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