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Strawberry Shortcake DTI

Light, fluffy Strawberry Shortcake DTI with fresh berries and real whipped cream. Cold tools and sugared strawberries give clean, bakery-style slices.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh strawberries hulled and sliced
  • 1 cup heavy cream cold
  • 3 tablespoons sugar divided
  • 1 teaspoon vanilla extract
  • Sponge cake or shortcake base

Method
 

  1. Hull and slice strawberries. Toss with 1 tablespoon sugar and rest 5 to 10 minutes.
  2. Chill a mixing bowl and beaters for 15 minutes.
  3. Whip heavy cream with the remaining 2 tablespoons sugar and vanilla to soft peaks.
  4. Layer cake with whipped cream and strawberries. Repeat to build height.
  5. Top with extra berries. Chill 30 to 45 minutes, then slice and serve.

Notes

For fluffy cream and clean slices, keep tools and ingredients cold. Brush 1 to 2 teaspoons strawberry syrup on sponge layers for extra flavor. For stability, fold in 2 tablespoons mascarpone before whipping. A gluten-free base works well; use syrup sparingly so the crumb stays neat.