Recipe: Strawberry shortcake
(Glenn Koenig / Los Angeles Times / August 26, 2012)
Total time: 20 minutes
Servings: 16 skewers
Note: Adapted from "On a Stick!" by Matt Armendariz. He recommends using small bamboo skewers for this dish.
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2 cups pound cake cut into 1-inch cubes
2 cups strawberries, hulled
1 cup heavy cream
2 tablespoons sugar
2 teaspoons vanilla extract
1. Thread alternating pieces of pound cake and strawberries onto skewers.
2. Make the whipped cream: Combine the cream and sugar in a large bowl. Using a hand mixer or whisk, whip the cream until stiff peaks form. Gently fold in the vanilla.
3. Serve the whipped cream alongside the cake and strawberry skewers.
Each skewer: 120 calories; 1 gram protein; 11 grams carbohydrates; 0.5 grams fiber; 8 grams fat; 4 grams saturated fat; 29 mg cholesterol; 3 grams sugar; 63 mg sodium.
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