Easy Strawberry Shortcake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 quart fresh strawberries
02 -
¼ cup sugar
03 -
2 (5-ounce) packages sponge cake dessert cups (12 cups total)
04 -
1 (6.5-ounce) can whipped cream
# Instructions:
01 -
Wash and dry the strawberries. Set aside 6 whole strawberries to use as decorative toppers. Hull and slice the remaining strawberries into halves or quarters, depending on their size.
02 -
Place the sliced strawberries into a container, sprinkle with sugar, and cover with a lid. Refrigerate for at least 15 minutes, allowing the sugar to dissolve and the strawberries to release their juices.
03 -
Place 6 sponge cake cups on a serving plate. Add a generous swirl of whipped cream to each sponge cake cup and top with some of the macerated strawberries. Place a second sponge cake cup on top of each, creating 6 double-layer cakes.
04 -
Top each shortcake with another dollop of whipped cream and crown with one of the reserved whole strawberries. Serve immediately for best texture and taste.
# Notes:
01 -
For a quicker version, you can make 12 single-layer shortcakes instead of 6 double-layer ones.
02 -
Canned whipped cream works well for decorative swirls, or you can use Cool Whip in a piping bag with a decorative tip.
03 -
For best results, assemble just before serving to prevent the sponge cakes from becoming too soggy from the cream and strawberry juices.