Farmer’s Market today yielded a wonderful bounty of strawberries. They caught my eye immediately and I couldn’t resist. Once my daughter saw them… her wheels were spinning and she made some wonderful strawberry shortcake shish kabobs, her favorite! I got to make the whipped cream 🙂 Such a wonderful, fun dessert idea.
2 pints of strawberries, wash and cut the stems off
1 angel food cake, cut up into cubes
Start with a strawberry and then alternate angel food cake cubes. Add as many as you like. You can certainly add other fruit like berries, pineapple, mangoes etc.
1 c of whipping cream
2 tbl of confectioners’ sugar
1 vanilla bean (seeds on the inside only) or 1 tsp of vanilla extract
In your stand mixer, with the whisk attached, pour in the whipping cream and beat. I typically beat this for about 1 minutes then add the sugar and vanilla. Beat on medium to high until it takes on a whipped cream consistency. Serve immediately .
Served on the side as a dip for the shish kabobs.
— Knead to Cook