I have been waiting to make this just in time for the 4th of July! This recipe is a little trick that my family has been using for years. We throw it together whenever we want a quick but decadent dessert and it could not be easier or more delicious.
One of the best things about summer holiday baking is that you can almost always use fruit! With how fresh everything is over summer, I love going out for strawberries or raspberries to incorporate while I can. Especially with the heat this time of year, finding a light and refreshing dessert is essential.
And in comes Strawberry Shortcakes! Pound cake is very light and fluffy and topping that with cool whip and strawberries pairs it perfectly. I decided to put it in a mason jar because 1. so cute and 2. it keeps so well. You can easily throw this together and pack it for a picnic or a party, knowing everything will be sealed and ready to eat.
So for this recipe, I chose to use angel pound cake rounds from Publix. I think it is way easier and they taste great. It’s already going to be a busy weekend so I think it is okay to cut corners here. You can find these at any local super market, usually by the fruit.
This recipe can easily be altered with other fruits. I would recommend trying peaches or a mixture of blueberries and raspberries! I hope this recipe comes just in time for your 4th of July weekend planning. This is perfect for a quick dessert for the boat, a picnic or a late night firework show. Plus it’s so adorable and insta-worthy.
- 1 box strawberries, sliced
- 4 pound cake rounds
- 1 jar cool whip
- 2 mason jars
- Take the mason jar and gently push one of the pound cake rounds inside and lay it on the bottom.
- Using a spoon, top it with cool whip about 2-3 inches high.
- Sprinkle in the strawberries, making sure they're evenly distributed.
- Repeat for another layer. Enjoy!