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Quick Strawberry Shortcakes Recipe
|Pound cake||4 Ounce, cut in 4 slices, lightly toasted|
|Pound cake slices||4 Ounce, lightly toasted (4 Round Slices, 1 Ounce Each)|
|Strawberries||2 Cup (32 tbs), sliced|
|Frozen dairy whipped topping||1⁄4 Cup (4 tbs), thawed|
Calories 151 Calories from Fat 56
% Daily Value*
Total Fat 6 g9.8%
Saturated Fat 3.4 g16.9%
Trans Fat 0 g
Cholesterol 34 mg
Sodium 106.3 mg4.4%
Total Carbohydrates 22 g7.2%
Dietary Fiber 2.1 g8.4%
Sugars 13 g
Protein 3 g5.3%
Vitamin A 1.6% Vitamin C 86%
Calcium 3.4% Iron 7.7%
*Based on a 2000 Calorie diet
1) Use 4 individual plates to place 1 slice of pound cake.
2) Arrange 1/4 of the strawberries on each slice of cake in a nice pattern by slight overlapping.
3) Use a pastry bag fitted with a star tip, to pipe 1/4 of the whipped topping onto center of the shortcakes.
4) Garnish each serving with a mint sprig and serve.