Strawberry Shortcake – Info Recipes
All Recipes

Strawberry Shortcake


°375 ml (1 1/2 cups) 35% whipping cream

°30 ml (2 tbsp.) icing sugar

°3 vanilla puddings, 99 g each

°1/2 angel food cake of 283 g

°450 g (1 lb) strawberries

°30 ml (2 tbsp.) honey

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.


Using an electric mixer, whip the cream until soft peaks form. Add the icing sugar and beat again until stiff peaks form.

Transfer one-third of the whipped cream to a bowl. Book cool.

Fold the puddings into the rest of the whipped cream, gently folding the mixture with a spatula.

Cut the angel food cake into small cubes.

Using a fork, mash a third of the strawberries. Dice the rest of the strawberries.

In a bowl, mix the diced strawberries and the crushed strawberries with the honey.

In four verrines with a capacity of 250 ml (1 cup) each, divide half of the strawberry preparation, the pudding mixture and the cubes of angel food cake. Repeat to form a second layer. Top with reserved whipped cream.