Strawberries Lenox Shortcake – a simple and easy dessert made with a store-bought pound cake, fresh whipped cream and fresh strawberries soaked in a flavorful syrup. Your family will enjoy it and it’s a great recipe to serve to your guests.
I could eat this dessert all day long.
My mother used to make Strawberries Lenox every summer when I was young. I LOVED that dessert! There was so much excitement when I’d see that orange Tupperware container sitting on the bottom shelf of the fridge because I always knew what was in it.
I took this wonderful dessert one step further by creating a shortcake dessert with it. We’ve always loved strawberry shortcake, and I thought the Strawberries Lenox would give the dessert an extra special something and it most definitely does.
Take a look at these other strawberry desserts from my blogger friends…
Strawberry Shortcake No-Bake Icebox Cake from The Slow Roasted Italian
Mini Strawberry Pies from Carlsbad Cravings
Strawberry Rice Krispie Treats from Dessert for Two
Strawberry Crumb Bars from Flavor Mosaic
Oreo Truffle Dipped Strawberries from Crazy for Crust
JOIN THE 365 DAYS OF BAKING AND MORE FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!
This is one dessert I know my family will be eating again and again. You can make it even more homemade by making the pound cake from scratch. If you prefer Cool Whip, you can use that, too in place of the whipped cream.
AND, if the use of alcohol is a concern, it tastes just great if Blue Curaçao is omitted. No biggie. That’s what mom used to do for me – just the orange juice and the sugar and I loved it.
Strawberries Lenox Shortcake
- 32 ounces strawberries rinsed, cored and quartered
- ½ cup orange juice
- ½ cup granulated sugar
- 2 teaspoons Blue Curaçao
Strawberries Lenox Shortcake
- 1 16- ounce pound cake
- 1 cup heavy whipping cream
- fresh mint if desired
- Place strawberries into a medium bowl.
- In a small bowl, mix together the orange juice, sugar and Blue Curaçao.
- Pour over the strawberries and gently toss to coat completely.
- Cover and refrigerate at least 2 hours before serving, stirring occasionally or shake the bowl as mom used to do.
- Cut 3/4 of the pound cake into 1-inch cubes.
- In a medium mixing bowl, beat the whipping until firm peaks are formed.
- Place 1/4 cup of the Strawberries Lenox into a medium bowl and mash the strawberries. Add 1 cup of the whipped cream and gently fold until well incorporated.
- In 4 dessert jars, bowls or wine glasses, place a dollop of the plain whipped cream. Add some pound cake cubes and cover with some of the Strawberries Lenox.
- Repeat with plain whipped cream, pound cake and more Strawberries Lenox.
- Top the dessert off with the strawberry whipped cream.
- Serve with a sprig of fresh mint.
If you like this Strawberry Lenox Shortcake, then you’ll love…