Recipe: Strawberry shortcake

(Glenn Koenig / Los Angeles Times)

Strawberry shortcake

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.

Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.

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.