No-Bake Strawberry Shortcakes
Homemade no-bake desserts are the best and this Strawberry Shortcake recipe is easy to make, light luscious, and full of fresh strawberries. Perfect for any occasion, these shortcakes make the best summertime treat.
Servings 4
Calories 348kcal
Equipment
Ingredients
No-Bake Strawberry Shortcakes
- ⅓ cup granulated sugar
- 1 tablespoons cornstarch
- 1 tsp. lime zest use extra for garnish
- pinch nutmeg
- 3 cups strawberries - sliced save 1 cup of sliced berries
- ½ pint heavy whipping cream
- 16 ounces Pound Cake I used a thawed Sara Lee frozen poundcake
Instructions
Strawberry Sauce
- Combine the sugar, cornstarch, lime zest and nutmeg in a small saucepan, stir to combine
- Add 2 cups of the sliced strawberries to the saucepan and mash with a potato masher.
- Bring the strawberries to a simmer over medium heat; stir until thickened, about 5 minutes.
- Remove from heat and pour into a small bowl and place in the refrigerator to cool.
Preparing the pound cake
- If using a frozen pound cake make sure it has been thawed. Cut the pound cake into thick slices and cut the slices into bite-size cubes. Cover with plastic wrap until ready to use.
Making the Strawberry Whipped Cream
- Pour the whipping cream into a small bowl and beat on low for a minute until the cream starts to thicken. If you immedately beat the cream on high speed the cream will possibly splatter. Once the cream starts to thicken raise the speed to medium high and beat until stiff peaks form.
- Add 2 tablespoons of the cooled strawberry sauce to the whipped cream and whip to combine. Keep in the refrigerator until ready to use.
Dishing up the Strawberry Shortcakes
- Select four small cups or dessert dishes.
- Put 1 - 2 tablespoons of the cooled strawberry sauce in the bottom of the cup/bowl
- Alternately add the reserved sliced strawberries and cake pieces
- Top with 1 - 2 tbls of cooled strawberry sauce.
- Top your dessert with a large dollop of strawberry whipped cream and sprinkle on extra lime zest.
- Keep this dessert refrigerated until ready to eat.
Notes
This recipe is very adaptable in how you make the shortcake cups. You can add as much strawberry sauce, pound cake, and sliced strawberries as you like. It's kind of a build your own dessert.
You can use angel food cake instead of pound cake.
Try other fruits in place of strawberries
- Apricots
- Peaches
- Blackberries
- Blueberries
- Raspberries
Nutrition
Serving: 4 | Calories: 348kcal | Carbohydrates: 38.9g | Protein: 3g | Fat: 22.1g | Cholesterol: 85mg | Sugar: 29.3g | Calcium: 90mg