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Strawberry Basil Shortcake Stacks

Author Rebecca Lindamood

Ingredients

  • 1 loaf pound cake homemade or purchased cut into 1/2-inch thick slabs then cut into 3-inch diameter circles using biscuit or round cookie cutters
  • 1 pint whipping cream whipped to firm peaks
  • 1 quart strawberries hulled and sliced
  • 1 tablespoon plus 1 1/2 teaspoons sugar
  • 1 tablespoon balsamic vinegar
  • 6-8 leaves fresh basil rolled up and thinly sliced

Instructions

  • Gently toss the strawberries, sugar, and balsamic vinegar together in a mixing bowl and let it sit at room temperature for 10 minutes. Toss in all but a tablespoon of the thinly sliced basil. If desired, this part can be done up to 4 hours ahead of time, covered with plastic wrap, and refrigerated until serving time.

To Plate:

  • Lay one round of pound cake on a plate. Spread a tablespoon of whipped cream on the pound cake round. Arrange several slices of strawberry on the whipped cream, top with another 2 tablespoons of whipped cream, another round of pound cake and repeat the whipped cream/strawberries/whipped cream pattern ending with a generous dollop of whipped cream and a few thin strips of the basil. Serve immediately.