Description
Mini Strawberry Shortcakes layered with pound cake, fresh strawberries, and whipped cream served in individual glasses.
Ingredients
Scale
- 1 small loaf pound cake, cubed
- 16 ounces fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1/4 cup water
- 1 pint heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Cut pound cake into small cubes and set aside.
- Slice strawberries and combine with sugar and water, then rest to form syrup.
- Beat heavy whipping cream until soft peaks form, then mix in powdered sugar and vanilla.
- Layer pound cake, strawberries with syrup, and whipped cream in small glasses.
- Repeat layers and finish with whipped cream and a sliced strawberry on top.
Notes
- Use small glass jars or dessert cups for layering.
- Refrigerate until ready to serve.
- For best texture, serve within two hours of assembly.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 241
- Sugar: 16g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg