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Strawberry Shortcake
These strawberry shortcake shots are so easy to make! Soft pound cake drizzled with homemade strawberry compote, then topped with any variety of toppings that you’d like. You can even make it the night before and serve it chilled.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10
Calories 26 kcal
Ingredients
- 1 loaf pound cake
- 8 ounces fresh strawberries sliced and with tops removed
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Optional toppings
- Whipped cream or topping
- Crushed graham crackers or other cookie
- Fresh strawberries
- Mint leaf
- Crushed or sliced almonds
Instructions
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Put all ingredients except the pound cake into a small saucepan.
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Bring to simmer over medium heat
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Reduce heat to medium-low and cook until strawberries are very soft (about 10 minutes), stirring frequently.
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Remove from heat and let cool while you finish preparing the shooters.
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Cut the pound cake into small pieces that will fit nicely into your shooter containers.
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Put the pieces into your shooters, drizzle some of the strawberry sauce, and top with any desired toppings.
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Serve and enjoy!
Recipe Notes
You can also serve this dessert chilled. Chill the pound cake and strawberry sauce separately, then assemble after both are at a cool temperature.
If you don’t have shooter cups, you can simply serve this as slices of pound cake topped with the strawberry sauce and toppings.