A strawberry shortcake recipe with a twist! In a time crunch to get to a 4th of July party? Gotchu. Good on planning and have a little more time? This recipe also serves you well:)
This strawberry shortcake can be as simple or complex as you like! I added blueberries and coconut for a little more holiday spirit! Ready for a scoop of heaven?
To save some time, instead of making the angel cake from scratch; head to the grocery store and grab angel cake from the bakery section or boxed cake mix!!
Your List of Ingredients
1 package of strawberries
1 package of blueberries
1 cup granulated sugar
1/2 bag of unsweetend coconut shreds (natures promise makes a good one!)
1/2 pint heavy whipping cream
Angel cake boxed mix, bakery bought or made from scratch!
Step 1: Let’s Get Started
1) Bake your cake and set aside to cool or keep your bakery angel cake to the side!
2) Wash all of your fruit and strain the extra water out! Then cut the greens off of the strawberries and dice. Set aside for now.
3) You'll need a mixer! Mix together your sugar and heavy whipping cream in one bowl and mix until it stiffens. Should be about 6-7min.
4) Start layering! Start with breaking up the angel cake into small bite size pieces and place at the bottom of bowl. Next, layer with whipped cream and spread around, so all of the cake is covered. Then, layer berries and thin layer of coconut shreds.
5) Repeat the process until you are happy with the result! End with a little whip and berries on top!
6) You can serve immediately, but I think allowing it to sit in the refrigerator to chill for 3-4 hours is best!
You can get as creative on top as you'd like with a design!
Enjoy!!
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