Imagine a dessert that captures the essence of summer in every single bite - a heavenly creation that combines the lusciousness of ripe strawberries, the tender crumb of pound cake, and clouds of whipped cream. This Strawberry Shortcake Fruit Salad isn't just a recipe; it's a culinary experience that will transport your taste buds to a sun-drenched paradise. Whether you're hosting a backyard barbecue, planning a picnic, or simply craving a sweet treat that's both elegant and effortless, this dessert is about to become your new obsession!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups sliced strawberries
- 1 cup whipped cream
- 1 cup pound cake, cubed
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Wash and hull the fresh strawberries, then slice them into uniform pieces approximately 1/4 inch thick.
- Cut the pound cake into small, bite-sized cubes about 1/2 inch in size, ensuring they are roughly uniform to create consistent texture throughout the salad.
- In a separate mixing bowl, prepare the whipped cream by combining heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form and the cream is light and fluffy.
- In a large serving bowl, gently fold the sliced strawberries and pound cake cubes together, being careful not to crush the ingredients.
- Carefully dollop the freshly whipped cream over the strawberry and cake mixture, creating soft peaks and ensuring even distribution.
- Dust the top of the salad with additional powdered sugar for a decorative and sweet finishing touch.
- Chill the fruit salad in the refrigerator for 10-15 minutes before serving to allow flavors to meld and cream to set slightly.
- Serve cold and enjoy the refreshing combination of sweet strawberries, tender pound cake, and creamy whipped topping.
Tips
- Choose the freshest, ripest strawberries for maximum flavor and sweetness.
- For the most delicate texture, use a homemade or high-quality store-bought pound cake.
- Whip the cream just before serving to ensure maximum fluffiness and volume.
- Cut strawberries and pound cake into uniform sizes for a visually appealing presentation.
- Chill the ingredients beforehand to keep the salad refreshingly cool.
- For an extra touch of elegance, garnish with fresh mint leaves or a light dusting of lemon zest.
- Assemble the salad close to serving time to prevent the pound cake from becoming soggy.
- Use a light hand when folding ingredients to maintain the delicate structure of the salad.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
