Description
Unlock the effortless delight of this no-bake strawberry shortcake, a perfect dessert bursting with fresh fruit and creamy layers. This recipe offers a simple yet elegant treat for any occasion, ensuring delicious taste without turning on your oven.
Ingredients
Scale
- 1 lb (about 3 cups) fresh strawberries, hulled and sliced
- 3–4 tbsp powdered sugar (divided), plus more to taste
- 1 tsp vanilla extract (divided)
- Optional: 1 tsp lemon zest
- 2 cups cold heavy cream (at least 36% fat)
- 1 (10.75-16 oz) pre-made pound cake or angel food cake, sliced
Instructions
- Prepare Strawberries: In a bowl, combine sliced strawberries with 1-2 tbsp powdered sugar, 1/2 tsp vanilla extract, and lemon zest (if using). Toss gently and let macerate at room temperature for 15-20 minutes.
- Whip Cream: In a very cold bowl with a cold whisk, whip cold heavy cream on medium speed. As it thickens, gradually add remaining 2-3 tbsp powdered sugar and 1/2 tsp vanilla extract. Increase speed and whip until stiff peaks form. Be careful not to overwhisk.
- Slice Cake: Slice the pound cake or angel food cake into uniform 1/2 to 3/4 inch thick pieces.
- Layer: In a trifle bowl or deep glass dish, arrange a layer of cake slices. Top with about one-third of the macerated strawberries and some of their juice. Spread about one-third of the whipped cream over the strawberries. Repeat layers (cake, strawberries, whipped cream) until all ingredients are used, ending with a generous top layer of whipped cream and remaining strawberries.
- Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight, to allow flavors to meld and the dessert to set.
- Serve: Serve chilled and enjoy!
- Prep Time: 25 mins
- Cook Time: 0 mins