This recipe for strawberry shortcakes is simple and very fresh, they are bite-sized and are fun to take on a classic summer recipe!
Preparation Time: 20 mins
Servings: 10
Ingredients.
- 1 box (16.25 oz) Betty Crocker, Super Moist, White Cake Mix, prepared and baked according to package directions
- 1 ½ cups strawberries, finely diced
- 1/4 cup sugar
- 1 tub (8 oz) whipped topping
- 10 small, whole strawberries
Preparation.
Step 1.
Cut the cake in half, wrap one half very well and store in the freezer for later.
Step 2.
With the second half of the cake, crumble it into small pieces. Press a small amount of cake into the bottom of 10 small shot glasses.
Step 3.
In a small bowl, combine the strawberries and sugar. Spoon a bit of strawberries over the cake layer into the shot glasses.
Step 4.
Place a second layer of cake just over the strawberry layer. Top with a spoonful of whipped topping. Garnish with a single strawberry atop each shot glass. Serve immediately, or store chill until ready to serve, for up to an hour.
