Simple Strawberry Shortcake
I have missed you guys! Having a puppy in the house really does cut into your time and energy.
I have been getting up at all hours of the night with her to make sure she does well with potty training.
I feel like Sundae has been one of the easier dogs we have had, when we picked her up she was already whining and fussing to go out to use the bathroom. Which is one of the hardest things to train a dog to do.
We have had a couple of accidents in the house because she didn’t whine but we are doing better and better each day. We took her to the vet yesterday and she weighs a total of 4.4lbs! So cute.
But let’s talk about this recipe really quickly.
If you need a last minute recipe for a holiday like today I have the perfect one.
I love this recipe because it is easy to have on hand and it takes little to no time to prepare.
If you want to have homemade pound cake you can definitely do that, this is just if you are in a crunch or have little to no time to make a quick dessert.
All of the ingredients are kept refrigerated and can be purchased ahead of time so you aren’t finding yourself in the grocery store instead of poolside with your family.
a tablespoon of granulated sugar
1 container of strawberries
a can or container of whipped cream
1 container of Sara Lee Pound Cake [in your frozen section]
Cut your strawberries into quarters, toss in sugar and keep in refrigerator. You can always add more sugar depending on how many strawberries you decide.
Cut your pound cake into cubes or slices depending on how you’d like to serve them. I like to cut mine into cubes so serving in a glass or plastic cup is easier.
Once you are ready to serve go ahead and put whipped cream into the bottom of the glass you are serving in, top with strawberries then pound cake cubes, and repeat until your desired amount per glass. Once that is done you can put on additional toppings.
You can add more toppings depending on who you are serving and their needs.