Strawberry Shortcake

Total Time:
3 hr
3 hr

1 cake

  • 1 cup water
  • 1 cup sugar
  • Peel of 1 orange, all white pith removed
  • 1 pound cake
  • 1 can whipped cream
  • 2 pints fresh strawberries, washed, hulled, sliced (5 reserved whole for garnish)
  • In a small saucepan over medium heat bring water and sugar to a boil. Add orange peel and cook for 1 minute or until sugar is dissolved. Remove from heat and let stand until mixture is room temperature. Remove orange peel and refrigerate until ready to use.

  • Slice the pound cake into 1/2-inch slices and fit 1 layer of the slices into an 8 by 8-inch "baking" dish. Using a pastry brush generously brush the reserved orange sugar syrup on the cake. Squirt a 1 inch layer of whipped cream over the cake. Layer half the sliced strawberries over. Repeat with another layer of cake, orange sugar syrup, whipped cream and strawberries. Top with 3 reserved strawberries. Refrigerate for at least 2 hours before serving.

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    Strawberry Shortcake

    Recipe courtesy of Alex Guarnaschelli