Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I can’t get enough strawberry shortcake in the summer. That’s why when I saw this dessert that featured cream and strawberries I got insta-excited. My family is well aware of my affliction for this dessert and its flavors so I set out to get some fresh strawberries from the farmer’s market along with the rest of the ingredients. I rushed home with expectations of it being a bit difficult to construct but it was easier than many others I’ve already made.
I employed the help of my daughter because we love pink, and we love strawberries so I knew she could help me make this gorgeously girly dessert. She had fun halving the strawberries and kept saying that she could be on Masterchef Junior. It was adorable. I really don’t worry about her using a knife because she is very careful and precise for a 10-year old young lady.
Recipe and photo courtesy of Eat Smarter
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Quick Tip: This is the perfect chilly dessert to enjoy on a hot summer day, but it’s also beautiful at the holidays.