I went to the local farmer’s market on Saturday and loaded up on locally grown fruits and veggies, including 6 pints of Hood strawberries. YUM! The berries were super fresh, ripe, and juicy. I decided to make a big batch of strawberry freezer jam with half of them and a strawberry shortcake with the other half. My son had a buddy spend the night on Saturday, so this was their dessert and they both gave it two thumbs up and said it was “totally blog-worthy delicious”. This dessert was easy to make and a great way to use up those beautiful ripe strawberries!
How to Make Strawberry Topped Pound Cake with Lemon Whipped Cream
Clean and hull the strawberries then slice them into a large bowl. Add sugar, to taste, depending on the sweetness of the berries; gently stir to mix evenly. Cover with plastic wrap and refrigerate for at least 30 minutes.
Pour the heavy cream into a chilled bowl. Beat with a hand mixer for 1-2 minutes, then add the powdered sugar, to taste, lemon zest, lemon juice, and vanilla extract. Continue beating until the cream is thick and fluffy. Place into the refrigerator until needed.
Slice the pound cake and spoon some strawberries and sauce on top of the pound cake. Add a dollop of lemon whipped cream then a little sprinkling of lemon zest on top. Serve immediately. Enjoy.