Strawberry shortcake is my #1 dessert. It is a popular summer dessert because summer season is when strawberries are in abundance.
It is strange to see a lot of strawberries this time of the year, but last week this one store had plenty of them and their price was like it was last summer. As soon as I saw these beautiful California grown strawberries I knew what I was going to do with them. The first thing that came to my mind was Strawberry Shortcake! The second thing was to freeze them for smoothies. I bought a case of 8 lbs. for less than seven dollars, that's an unbelievable price for winter season.
The above procedure is far different from this recipe that I'm sharing with you. This version is quick and easy and the modern way. I'm sure those who are strawberry shortcake connoisseurs will frown upon this recipe as I usually use store-bought pound cake, or angel food cake, or some dessert cups. Sometimes I use just white cake made from the boxed cake mix for the base. I don't think I'd use biscuits for the base though for two reasons: one, I don't like biscuits that much, two, biscuits are their best when they are warm and I don't think I want to eat this dessert with warm biscuits. Well, of course that's just me.
Here's my version of the Strawberry Shortcake which is as easy as 1-2-3:
1) Wash, hull, and slice about 1 lb. of fresh strawberries.
4) Fill these store-bought dessert cups with the strawberry fillings
1) The other kind of cake pictured with the dessert cup is angel food bar (cake) also made specially for shortcakes. Slice it up depending on the thickness you prefer. It will give you about 10 slices.
2) If using cake from cake mix, 9 x 13 or 11 x 15, spread the filling on top of cake and slice into serving size squares. Top each slice with whipped cream.
Since I've perfected making Chiffon Cake, I've been using the chiffon cake or the mamon as the cake base for Strawberry Shortcake. It is so delish, you gotta try it. Click here for chiffon cake, or here for mamon.