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


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.

Enjoy !

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