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.
Thanks for stopping by.
Whole Orange Bundt Cake
6 hours ago