So, when I make strawberry short cake for dessert, that typically means that I bake the cake part of this treat, in an eight inch round cake pan. I slice it in half, horizontally and layer the cake, berries, whipped cream, and repeat it all. It looks pretty spectacular for company, if I do say so myself.
The past several days, spring weather has finally hit the Pacific Northwest (the entire west coast I believe!) and yesterday I just felt like it was a strawberry-shortcake-for-dessert kind of day. The only problem was that it was just going to be my Rock n' Roll Biddy and me for dinner.
I found a quick, Sandra Lee -like solution. I bought a pre-cut pound cake from the bakery at the grocery store, and a can of extra creamy whipped cream to go with the strawberries.
I layered cubed bites of the pound cake, berries, and whipped cream in my large water glasses.
Perfect. Just the right amount of yumminess and so pretty too. NExt time you're doing dessert (or a fruit salad for that matter) for yourself, or two people, remember, it can still be a pretty spectacular presentation!