In my tummy.
I am a fan of these little individual size portions of coconut strawberry shortcake. Oh yes, yes I am.
Now I cheat at making strawberry shortcake. Have you made ACTUAL strawberry shortcake, like you know MADE an angel food cake, and combined strawberries and simple syrup and real whip cream? I have. It takes forever. Is it delicious? Of course it is! What kind of question is that? Is it worth it, when you can make these? Not really. These little babies are a hit every time I make them, and no one complains that I didn’t spend 30 minutes separating egg yolks from a dozen eggs for the perfect white fluffy cake. Not one person.
My secret? I buy butter pound cake…sure you can buy the angel food cakes, but they aren’t nearly as good as homemade angel food cake…but butter pound cake? That’s good no matter what. It’s thick, soft, and buttery. It’s good stuff. You can get whatever kind you want, you can find it frozen in loaves, you can buy it fresh in loaves…or you can buy the giant muffin size ones from Costco, which is what I did this time. While I was there I picked up my flat of strawberries (not really a flat, but seriously…a LOT of strawberries).
I sliced up my pound cake, and popped the ends in my mouth, no shame. I took a cup of shredded coconut, stuck it under the broiler for a few minutes until it started to get brown. I sliced some strawberries and pulled out my can of spray whip cream. Yes, you can and should make real whip cream, but if you don’t want to, don’t have time or ingredients, or you want it to be pretty, a spray can of the good stuff will absolutely do.
I feel like these need to be at Easter brunch. I also feel like these need to be at Mother’s Day brunch. I also feel like they should be for dessert tonight.
You can put another slice of pound cake on top and eat like a yummy, sweet, fresh tasting sandwich…or you can just cut it with a fork and be dignified like that. It’s totally your call.