This week's TWD was chosen by Cathy at The Tortefeasor. Thanks Cathy!
I can remember, as a kid, eating strawberry shortcake made with those spongey cakes that were shaped like a hockey puck with a little indention in the top. I guess this was to hold the strawberries and Cool Whip and keep them from falling off the top. I think then we moved onto Angel Food Cake in place of the spongey cakes. I remember a couple of times my mom actually made biscuits from Bisquick and we might have even had real whipped cream with those.
I don't think I'll be having any of those things again. These little shortcakes came together so easily and they are so good I think I will always keep some on hand.
I made a full batch and froze half of the cakes unbaked. To the other half I sprinkled the tops with a little raw sugar and baked them for 18 minutes.
The only other change I made was to use half and half in place of the heavy cream....because that's what I had in the fridge.
Simple, simple and simple.
I ate one sliced in half with some chopped strawberries...naked. (Not me, the cakes!)
Simple and sweet.
Stop by the site to see what the others have baked up.
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