Strawberry Shortcake To-Go
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.
Ingredients
Scale
- 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
Instructions
- **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).
- 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″.
- 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.
- If you’re using store-bought whipped cream add it on top of the glaze.
- If you’re making homemade, beat the heavy cream until bubbles form. Add in the powdered sugar and vanilla. Beat until stiff peaks form.
- Place the whipped cream into a piping bag with a 1M tip. Pipe a swirl of whipped cream on top of the glaze.
- Add the strawberry royal icing at the bottom of the pan on top of the whipped cream.
- Cover the base of the tray with the tray lid. Refrigerate until serving or keep them in a cooler with ice.
Find it online: https://lifeandsprinkles.com/strawberry-shortcake-to-go/