This Strawberries Lenox Shortcake is a simple and easy dessert made with a store bought pound cake, fresh whipped cream and fresh strawberries soaked in a flavorful syrup.
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Ingredients
Strawberries Lenox
32ouncesstrawberriesrinsed, cored and quartered
½cuporange juice
½cupgranulated sugar
2teaspoonsBlue Curaçao
Strawberries Lenox Shortcake
1 16-ouncepound cake
1cupheavy whipping cream
fresh mintif desired
Instructions
Strawberries Lenox
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.
Shortcake Assembly
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.
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