Fast, Easy, Semi-Homemade Strawberry Shortcakes

Perfect for parties, gatherings, church, neighbors, birthdays, and teachers! I love a good individual serving dessert. It’s easy to share them, and it’s easy to save the left-overs… but there won’t be any!

We made these for some of the staff & teachers at the elementary school up the road.

Here’s what you need (plus a little sugar and water): pound cake, strawberries, and cool whip!

First, wash & set aside one nice strawberry for every two dessert servings you’re making (these will be the heart garnishes later). Then get the rest of your strawberries all sweet & soft by washing them, cutting them up, and putting them in a bowl; add sugar and water to make a simple syrup. I used a half-cup of sugar & a 1/4-cup of water for three pounds–or three containers–of strawberries. This is not an exact science, but a 2:1 sugar to water ratio works well. It doesn’t matter if the mixture is soupy because you can use as little of the syrup later as you choose. Set the bowl aside for at least half an hour, so it has time to get all lovely!

I love these little plastic solo cups; they are a great single-serve size. Slice the pound cake into about half-inch slices, then cut each slice into halves or thirds to fit easily in the cups.

Then, take a large spoonful of your syruped strawberries and add to each cup.

Then add cool whip on top.

I also had these little heart tags which we added to the plastic spoons.

Then take the strawberries you set aside in the beginning and instead of cutting the stems off straight across the top, cut them on a “V” to create a heart-shaped strawberry. Then slice each strawberry in half and add to the dessert as a garnish. Voila! Now go make someone’s day!



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