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No Bake Strawberry Shortcake

A quick and easy dessert combining fluffy whipped cream, fresh strawberries, and layers of sponge cake, perfect for busy days without the hassle of baking.
Print Recipe
Prep Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Shortcake
  • 1 pound fresh strawberries, hulled and sliced
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 package store-bought pound cake or angel food cake Choose based on preference
  • to taste extra strawberries for garnish For a pretty presentation

Method
 

Preparation of Strawberries
  1. Toss sliced strawberries in a bowl with about a tablespoon of powdered sugar and let them sit for 10-15 minutes to create a natural syrup.
Whipping the Cream
  1. In a large mixing bowl, beat heavy whipping cream, remaining powdered sugar, and vanilla extract until soft peaks form.
Layering the Ingredients
  1. Slice the pound cake or angel food cake into even layers or cubes, and begin layering with whipped cream and sweetened strawberries until the dish is full.
  2. Finish with a final layer of whipped cream and garnish with fresh strawberry slices.
Chilling and Serving
  1. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight. Serve when ready.

Notes

Don’t stress if layers aren’t perfect; it's about enjoyment. You can also add flavors like lemon zest or mint for a twist.