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No-Bake Strawberry Shortcake

A quick and easy dessert made with layers of fluffy whipped cream, juicy strawberries, and soft cake, perfect for any occasion.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Summer Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Fresh Strawberries Look for firm and ripe strawberries.
  • 1/4 cup Granulated Sugar For macerating the strawberries.
  • 1 tsp Vanilla Extract Adds flavor to the whipped cream.
  • 16 oz Pre-baked Cake (like pound cake or angel food cake) Cubed for layering.
  • 2 cups Heavy Whipping Cream Chilled for whipping.
  • 1/2 cup Powdered Sugar For sweetening the whipped cream.
  • 1 tbsp Fresh Lemon Juice For macerating the strawberries.
  • to taste Fresh Mint Optional garnish.

Method
 

Preparation
  1. Wash and prepare strawberries by rinsing them, hulling, and slicing.
  2. Macerate the strawberries by mixing them with granulated sugar and lemon juice; let them sit for 20-30 minutes.
  3. Chill a bowl in the freezer for 10 minutes.
  4. Whip the heavy cream with powdered sugar and vanilla in the chilled bowl until stiff peaks form.
  5. Cube the pre-baked cake.
Assembly
  1. Layer cake cubes, macerated strawberries, and whipped cream in a serving dish.
  2. Top with whipped cream and garnish with whole strawberries or mint.
  3. Chill for at least 1 hour before serving.

Notes

Don't rush the chilling step! Flavors blossom over time. Store leftovers in the fridge for up to 3 days or freeze individual servings for about a month.