Did you enjoy yesterday’s white chocolate and strawberry crescent roll recipe? I warmed one up this morning to have with my hot tea and it was sooo tasty! Today I’m back with another strawberry treat to tempt your sweetheart this Valentine’s Day, and, as usual, this is a quick and easy dessert! In fact, you can pull this entire dessert together in less than 10 minutes, thanks to using some store bought shortcuts. So, without further ado, please say hello to my heart shaped, no-bake strawberry shortcake.
When planning this dish, I knew I wanted to cut it in a heart shape to make it extra special for the holiday. One of my all-time favorite cakes for cutting into shapes is pound cake. Especially if you buy one like Sara Lee that is still frozen – it is a dream to cut and it keeps it’s wonderful shape, not to mention amazing buttery, rich flavor!
Next you need some fresh strawberries, a must for strawberry shortcake, and some kind of frosting. Fresh whipped cream is always lovely, but when I’m in a real pinch I will opt for a store bought whipped cream or a flavored frosting. Today, I went with whipped frosting which was already tinted pink – all the work was done for me, yay!
Once you have gathered these few, simple ingredients, you are ready to assemble.
Step One + Two
Slice the cake into pieces as thick as you desire. I like to keep mine hearty, but still bite size thickness. Next, use a cookie-cutter to cut out a shape if you desire. Repeat so that you have two pieces per dessert.
Step Three + Four
Add a generous dollop of icing and top with slices of fresh strawberries. The importance of fresh strawberries here cannot be overstated. Add a bit of icing to the top slice of cake, layer, and serve.
You could easily drizzle on a bit of chocolate sauce or top with a few chocolate shavings for some extra oomph.
I like the petite size of this dessert because it feels decadent, but it’s not so much that it will completely train-wreck your daily calorie intake. While I’m not on a diet per se, I do know that calories matter and I want to pay attention while still being able to enjoy a few special sweets like this from time to time.
- Pound Cake (I used Sara Lee)
- Fresh Strawberries
- Whipped Cream or Icing
- Cut a slice from the frozen pound cake and then, use a cookie cutter to cut a decorative shape. Repeat so that you have two slices per person.
- Add a dollop of icing to the bottom slice of cake, top with sliced berries.
- Add another dollop of icing to the top layer of cake and place on top of the berries.
- Garnish with a few slices of strawberry and serve immediately.
I hope this inspires you with how easy it can be to add a special flourish to your meal without making you feel overwhelmed in the process. Our days are busy enough without too many added extra pressures. That’s why I love sweet shortcuts like this, or should I say, shortcakes 🙂