Strawberry Shortcake To-Go

These strawberry shortcakes are perfect for picnics, days at the park, and family luncheons. I love how simple they are to make, and they’re the perfect portion size! Best of all, you can get everything at the store OR make some components at home.

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Strawberry Shortcake To-Go

Print Recipe

Going to a picnic? Day out at the park? Well then these strawberry shortcakes to-go will be perfect for you! You only need a few ingredients, and you’re ready to go.

• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 loaf of poundcake either homemade, from a box mix, or store-bought. I used this one.
• 1 container of strawberry glaze
• Fresh strawberries, chopped or quartered
• Whipped Cream- homemade or store-bought. If homemade, you’ll need 1 1/4 c heavy cream, 1/2 c powdered sugar, 1 tsp vanilla
• Royal icing strawberry garnish
• Narrow disposable containers

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Instructions

1. **Be sure to get enough of each ingredient for as many pans as you’ll be using! If you are only using 4-6 pans you won’t need more than one batch of each (most likely half).
2. Bake the pound cake as directed and let cool completely or set the store bought cake on a cutting board. Chop the pound cake into small cubes, about 1″.
3. Place a layer of pound cake at the bottom of each pan. Add a row of chopped strawberries. Top it with few spoonfuls of the strawberry glaze and spread it with the back of a spoon.
4. If you’re using store-bought whipped cream add it on top of the glaze.
5. If you’re making homemade, beat the heavy cream until bubbles form. Add in the powdered sugar and vanilla. Beat until stiff peaks form.
6. Place the whipped cream into a piping bag with a 1M tip. Pipe a swirl of whipped cream on top of the glaze.
7. Add the strawberry royal icing at the bottom of the pan on top of the whipped cream.
8. Cover the base of the tray with the tray lid. Refrigerate until serving or keep them in a cooler with ice.