Strawberry Shortcake

Almost-instant strawberry shortcake

1 store-bought angel food cake or pound cake
2 pints fresh strawberries, sliced and sweetened to taste (reserve 4 or 5 large strawberries for garnish)
1/2 pint heavy cream, whipped, or 1 cup whipped topping, if desired

DIRECTIONS

  1. Cut angel food cake or pound cake horizontally into three slices
  2. Starting with the bottom layer, spoon one-third of the sweetened strawberries on cake;
  3. Cover with next cake layer; spoon one-third of sweetened strawberries on top
  4. Place top of cake over other two layers; spoon remaining strawberries on top
  5. Decorate with 8 or 10 dollops of whipped cream or whipped topping, if desired.
  6. Slice remaining strawberries in half, lengthwise; place on top of each dollop whipped cream or topping; serve immediately

Strawberry topping for cheesecake, or for parfaits

Makes about 2 cups
2 pints strawberries, washed and hulled
1/4 cup sugar, or to taste

DIRECTIONS

  1. Mash or puree one pint of strawberries in food processor; transfer to bowl; stir in sugar
  2. Halve or quarter remaining strawberries; add to bowl.
  3. Spoon strawberry topping over store-bought cheesecake, or spoon between layers of low-fat yogurt or ice cream, in parfait glasses; top with strawberry puree.

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