Recipe courtesy of Curtis Aikens

Strawberry Shortcake

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  • Total: 3 hr
  • Prep: 3 hr
  • Yield: 1 cake
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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)


  1. 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.
  2. 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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