Happy Friday folks!
One more day of work before I switch on my vacation brain. There’s only one problem,
the swimsuit I ordered over two weeks ago hasn’t arrived in the mail. Hopefully, I’ll have happy mail on my front porch when I get home this evening or I’ll have to add swimsuit shopping to my list and you all know how dreadful this can be. I’ve tried to loose some un-solicited lbs. for our trip, especially since it’s all you can eat and those four words always ups my appetite.
I failed shamelessly at my diet plans but I’m not mad about it because after craving and making one of my favorite summer desserts, Strawberry Shortcake with lots of sweet berries and piles of whipped topping, all diet plans went out the window after my first forkful of strawberries, cake and cream yum.
This scrumptious recipe requires no baking at all. Simply prepare your strawberries and assemble this delicious beauty for a sweet refreshing summer dessert!
Until next time,
Enjoy!
Marsha Jones
Yields 4 servings
3 hrPrep Time
3 hr, 10 Total Time
Save RecipeIngredients
- 2 pints fresh strawberries, sliced
- ½ cup sugar
- 1 family size Sara Lee Pound Cake, sliced
- 1 8oz. Cool Whip
Instructions
- Rinse strawberries. Remove the stem and slice. Place strawberries in a bowl and sprinkle with sugar. Stir slightly, cover and place in refrigerator. Allow sugar to dissolve. 3 to 4 hours.
- Unthaw pound cake. Drizzle syrup on dessert plate. Layer one slice of pound cake on the plate cover with strawberries and some syrup. Spread Cool Whip on top of the strawberries. Add another slice of cake and repeat two more times. Top third layer with strawberries and Cool Whip. Serve right away.
- Make 4 Strawberry Shortcakes.
