Strawberry Shortcake With a Twist

Our strawberry shortcake recipe is an ideal summer treat thanks to the frozen whipped cream twist. If you're preparing this for a party, make sure you allot at least 3 hours for the strawberry, lemon and sugar to soak together!

Ingredients

2 tubs of frozen, thick whipped cream
One large, fresh angel food cake
Grand Marnier (about 4 tablespoons, sprinkled)
2 tablespoons sugar
1 cup lemon juice
2 pounds of fresh, ripe strawberries, cut into fourths

Steps

Combine the strawberries, lemon juice and sugar in a large tupperware container. Shake thoroughly to combine all ingredients and allow to soak for a few hours to overnight in the refrigerator.

Remove the frozen whipped cream and allow to thaw slightly for about 15 to 20 minutes; just so it's soft enough to scoop out with a spoon (should still be tough to scoop out, however).

Cut the angel food cake in half and sprinkle a small amount of Grand Marnier on both of the open sides.

Scoop out the semi-frozen whipped cream and add a inch thick layer on top of the cut-open angel food cake.

Add half the strawberry mixture on top of the thick whipped cream layer. Top with another half-inch thick layer of the semi-frozen whipped cream.

Finish by placing the other half of the angel food cake back on top to create a completed cake. Sprinkle a small amount of Grand Marnier over the outside of the angel food cake to add a zest.

Serve by placing a slice of strawberry shortcake on a plate, top with another scoop of frozen whipped cream and add a large spoonful of strawberries on the side.