Description

Strawberry Shortcake Bites bring every classic summer flavor — fluffy pound cake, billowy whipped cream, and juicy fresh strawberries — into a perfectly poppable two-bite stack ready in under 30 minutes. They look like you spent the afternoon on them and require almost no effort at all. These little towers disappear from the serving tray faster than you can set it down.

Ingredients

FOR THE BITES

1 loaf (10 to 12 oz) store-bought pound cake or sponge cake

1 lb fresh strawberries, stems removed and thinly sliced

2 tablespoons granulated sugar (for macerating)

1 teaspoon fresh lemon juice

FOR THE WHIPPED CREAM

1 cup heavy whipping cream, very cold

2 tablespoons powdered sugar

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract, optional

OPTIONAL GARNISH

Fresh mint leaves

Powdered sugar for dusting

Light drizzle of chocolate sauce or strawberry jam

Cook Mode Prevent your screen from going dark

Instructions

1. Slice the strawberries into thin pieces and place in a small bowl. Sprinkle with granulated sugar and fresh lemon juice, toss to coat, and let macerate at room temperature for 10 to 15 minutes until a glossy pink syrup forms in the bottom of the bowl.

2. Place your mixing bowl and beaters in the freezer for 10 minutes. Pour the cold heavy cream into the chilled bowl, add powdered sugar, vanilla, and almond extract if using. Beat on medium-high speed until stiff peaks form. Do not overbeat.

3. Use a sharp serrated knife to cut the pound cake into clean 1-inch squares. Wipe the blade between cuts for the neatest edges.

4. Place one cake square on the serving platter. Add a generous dollop of whipped cream. Lay 2 to 3 strawberry slices over the cream, fanning them out slightly over the edges.

5. Gently press a second cake square on top of the strawberries. Add another dollop of whipped cream and top with a final strawberry slice or two. Secure each stack with a toothpick through the center.

6. Drizzle any accumulated strawberry syrup from the maceration bowl over all the assembled bites. Dust with powdered sugar and add a small mint leaf to each one just before serving.

Notes

Never skip macerating the strawberries — the syrup that forms in the bowl is liquid flavor gold. Spoon every drop of it over the finished bites.

Assemble no more than 1 to 2 hours before serving — the cream and strawberry juices soften the cake quickly.

Chill the mixing bowl and beaters 10 minutes before whipping — this is the single best trick for faster, fluffier, more stable whipped cream.

Add 1/2 teaspoon almond extract to the whipped cream along with the vanilla — it adds a subtle floral warmth that makes the cream taste bakery-quality without anyone knowing what the extra flavor is.

Secure each assembled bite with a toothpick to keep all layers from sliding apart on the serving platter.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert, No-Bake
Method: No Cook
Cuisine: American