Ingredients:
- 375 ml (1 1/2 cups) 35% whipping cream
- 30 ml (2 tbsp.) icing sugar
- 3 vanilla puddings, 99 g each
- 1/2 angel food cake (283 g)
- 450 g (1 lb) fresh strawberries
- 30 ml (2 tbsp.) honey
Preparation:
Indulge in this easy Strawberry Shortcake recipe, a perfect blend of light angel food cake, creamy vanilla pudding, and fresh strawberries. Ideal for summer gatherings or a sweet treat any time of year. Follow these simple steps to create a dessert that’s both elegant and delicious!
Using an electric mixer, whip the cream until soft peaks form. Add the icing sugar and beat again until stiff peaks form. This will be the base for your creamy layers.
Transfer one-third of the whipped cream to a bowl and refrigerate. This reserved cream will be used as a topping for your Strawberry Shortcake.
Gently fold the vanilla puddings into the remaining whipped cream, ensuring a smooth and creamy mixture. This step adds a rich, velvety texture to your dessert.
Cut the angel food cake into small cubes. Its light and airy texture complements the creamy layers perfectly.
Prepare the strawberries by mashing one-third with a fork and dicing the rest. Mix both with honey to enhance their natural sweetness.
Assemble your Strawberry Shortcake in four 250 ml (1 cup) verrines. Start with a layer of the strawberry mixture, followed by the pudding cream and angel food cake cubes. Repeat for a second layer, then top with the reserved whipped cream.
Chill in the refrigerator for at least 30 minutes before serving. This light and creamy dessert is sure to impress your guests!
