The Best Strawberry Shortcake Ever has to start with The Best Pound Cake Ever… or things just wouldn’t work out right, your strawberry shortcake would turn out good… but who wants just “good” when you can have the best ever!! So head over and make yourself some of great-grandma’s poundcake then we can get on to the best ever stuff… or the “other” best ever stuff.
In my research of the history of Strawberry shortcake, I found out that June 14th is actually Strawberry Shortcake Day, I never knew there was such a thing! I was disappointed to see that I had missed it this year but there are many more to come so no sweat. You just need to eat it a few times between now and next June 14th to make sure that you have it right 😉 As you might guess actual “shortcake” used to be the base for this dessert but people started substituting their cake of choice as early as the late 1800’s. Now, depending on where you grew up (or where your parents did) you might be used to eating strawberry shortcake with real shortcake, poundcake, biscuits or something else.
Enough of the talk… for this version, chop up approximately a half cup of strawberries per serving that you are making. For 4 servings, that would be 2 cups. After they are chopped, sprinkle 1 tablespoon of sugar over the berries and stir together well and place in the refrigerator for at least an hour. The sugar will help draw the juices out of the berries so that you have more liquid in your topping for the cake.
Strawberry shortcake is a favorite of mine to make towards the end of the (life of the) poundcake. Not that the cake usually lasts really long or anything but after a few days the cake dries out a bit and has a little more ability to soak up the juices from the strawberries. So whether your cake is just out of the oven or a few days old, slice up a few pieces and set aside.
Place a slice of pound cake, make sure it is The Best Pound Cake EVER!!! 😉 on a plate or in a bowl, spoon 1/2 cup of strawberries onto the cake, top with a dollop of whipped cream.
If you want to go all out on this one you could whip up some of your own fresh whipped cream… since I do not have my own step by step tutorial on this one (yet) I’m going to refer you over to Martha to get you up to speed. If you are like me you already invested time in making the pound cake then just buy a can of the spray stuff and call it a day.
For me, strawberry short cake is a recipe that I try to keep easy and effortless. When I keep things that way, I tend to make them more often.
My dad who is from the north, grew up with biscuits (like bisquick biscuits) with his strawberry shortcake. How did you grow up enjoying it?