Strawberry Shortcake

In celebration of Mother's Day, I wanted to make a fresh summery dessert as we are easing into the warmer months.  And what could be more summery than strawberry shortcake?

The way I did it was really simple- I picked up a vanilla pound cake from Whole Foods, along with 2 containers of strawberries and a carton of whipping cream.

So, the recipe:
1 vanilla pound cake
2 pints strawberries
Sugar for sprinkling
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 to 2 tablespoons powdered sugar

First, chop up the strawberries and put them in a bowl for later.  You can leave them be, or sprinkle with sugar to sweeten.

 

To make the whipped cream, chill a metal bowl and your beater blades in the freezer for 10 minutes.  Then when you're ready, pour the cup of cream into the bowl and beat on high speed until stiff peaks have almost formed.  At this point, add the teaspoon of vanilla and a tablespoon of powdered sugar.  Taste to see if it needs more sugar, and add another tablespoon accordingly.  Then beat again until stiff peaks are formed.

 

Now you're ready to serve!  Slice the pound cake, top each slice with a generous serving of juicy red strawberries and a huge dollop of homemade whipped cream.

It was really easy, really fresh, and of course, delicious.

And of course, you could bake the cake from scratch if you prefer.  A great choice for a summer dessert!  Happy Mother's Day to all the mothers!  I love you, Mom!