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Strawberry Shortcake Shooters

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Simple and fresh, these bite-sized strawberry shortcake shooters are a fun take on a classic recipe.

Perfect Summer dessert! Simple easy no cooking involved! I used fresh strawberries instead of frozen and used real whipped cream. Rather than the cake being the top layer I opted to keep the whip cream on top to keep the cake moist and fresh. I like the lighter angel food cake in a trifle over a pound cake or yellow cake. This is great to whip up for a cook-out and elegant enough to serve to guests.

Easy when you just need something easy to do and want a dessert. The strawberries make the whole dessert when you use fresh. I cut up the pound cake into 1″ pieces and used canned whip cream because we like the real whipped cream taste over the frozen type.

See also  Chocolate Marshmallow Fudge

No bake cheesecake recipe:

  1. Take 12 oz (1 1/2 block) cream cheese at ROOM TEMP and mix until fluffy (about 2-3 minutes).
  2. Add in about 2 cups powdered sugar and mix.
  3. Add in 1 -2 tsp vanilla extract.

Strawberry syrup recipe:

  1. puree about 10 medium-size strawberries.
  2. Add in 1/2 cup sugar.
  3. Boil on the stove for about 10 minutes.
  4. take 1 tablespoon corn starch and mix with 1 tablespoon cold water. Add into a boiling strawberry.
  5. Cool before use.

whipped cream recipe:

1 cup heavy whipping cream per 1 tablespoon of pudding mix.
Add powdered sugar in to the sweetness level you like.

I did 5 cups heavy whipping cream and 5 tablespoon of pudding mix with 2 cups powdered sugar.

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