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Recipe: Strawberry shortcake

Recipe: Strawberry shortcake
(Glenn Koenig / Los Angeles Times)

Strawberry shortcake

Total time:

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20 minutes

Servings:

16 skewers

Note:

Adapted from "On a Stick!" by Matt Armendariz. He recommends using small bamboo skewers for this dish.

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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