1 1/2poundsof fresh strawberriesstemmed and quartered
1/4cupwhite sugar
1cupblueberriesoptional and will be added in before assembling shortcake
1store-bought plain pound cake
Instructions
Whipped Cream
In a medium bowl, add cream, sugar and vanilla. You can use an electric stand mixer or a handheld electric mixer set at medium speed to mix the cream.
Continue to beat until stiff peaks form. Do not overbeat. Cover and refrigerate.
Whipped cream can be made 1 day before use.
Blueberry Syrup
In a small saucepan combine blueberries, sugar, lemon juice and water. Stir well and bring to a boil.
Reduce heat to a simmer and cook for 5 minutes. Remove from heat and let cool.
Using a fine mesh strainer over a bowl, pour the blueberry mixture into the strainer. Gently press the berries with a large spoon to release the berry juices.
Pour into a contain and refrigerate.
Strawberry Shortcake
In a large bowl, combine the strawberries and sugar. Stir well until sugar is fully dissolved. Set aside.
Slice pound cake into 1” slices. Set aside.
To Assemble Strawberry Shortcake
Remove strawberry mixture from refrigerator and spoon out 1/4 cup of the mixture and place into a small bowl.
Mash the berry mixture with a fork. Add the mashed berries back into the original bowl. If using blueberries, add into the mixture and gently mix well.
On a small plate, place one slice of pound cake. Top with the desired amount of berry mixture and whipped cream. Serve immediately.
Nutrition Facts
Strawberry Shortcake with Blueberry Whipped Cream
Amount Per Serving
Calories 410Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 105mg35%
Sodium 286mg12%
Potassium 309mg9%
Carbohydrates 63g21%
Fiber 4g17%
Sugar 43g48%
Protein 4g8%
Vitamin A 715IU14%
Vitamin C 75.1mg91%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.