Wednesday, May 5, 2010
EASY STRAWBERRY SHORTCAKES
Sometimes the best things only need a couple of components. This is one of them. Simple. Easy. Cheap. TASTY!
Pound Cake (or angel food)
Cut the hull off the berry and then cut into fours; put in a Tupperware bowl or bowl with a lid. Pour sugar over the berries - the amount depends on how many strawberries you have - just eyeball it. Mix well and refrigerate for at least 30 minutes, enough for the sugar and berries to make a nice syrupy liquid.
Place your sliced cake of choice on a plate, spoon strawberries over top, finishing with a dollop (or several) of whip cream.
It doesn't get any easier or tastier.