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Strawberry Shortcake in No Time at All

The beginning of summer is a great time for strawberry desserts. This little recipe is short and semi-homemade, uses very few ingredients, and is easy to read. I have spent many hours making shortcake, and it was, of course, worth it. Who has the time, though? No stove. No heat here. These factors are a big advantage, with high energy costs, warm kitchens, et cetera. The quantities for this little quickie depend entirely on the number of people you are serving. (Generally, the first amount given is for four to six people.) The portions are average size. 

1–2 lbs. strawberries
8 tablespoons white granulated sugar
Butter cake loaf, pound cake, or berry cups—all available at your friendly grocery store
Vanilla ice cream
Whipped cream or your favorite whipped topping

The first step is to rinse the strawberries in a colander. Pat them dry with paper towels. Remove the stems. Quarter each berry with a paring knife. Put a layer of them in a glass or ceramic covered dish. Sprinkle them with two or more tablespoons of sugar. You may use more sugar if you wish; it depends on your taste for sweetness. Cover the dish and place it in the refrigerator. Let the berries set for at least an hour or until a thick syrup has formed. The sweet little berries will macerate all by themselves.

When it is time to serve the desert, cut the butter cake into slices of your own desired thickness. You may top the cake with vanilla ice cream if you crave decadence. Place the juicy berries over the cake and ice cream, if you used it. Top with a squirt of whipped cream. It’s a luscious dessert.