Contributed By Christie O, Author of Average Moms Wear Capes
It is strawberry season in Florida, the time of year where the strawberries are juicy and ripe, when you can buy 3 quarts of them for 5 bucks and the time of year that the Strawberry Festival takes place.
It’s one of my favorite times of year. I love the strawberry.
On Pinterest last weekend, I saw a pretty amazing strawberry shortcake recipe that I needed to make. It inspired me. It wasn’t an option. I immediately left to purchase strawberries for this recipe only I pretty much completely changed it (sorry!) That recipe had white chocolate and pound cake and looked delicious and you all should make it. It looks decadent. But as much as I love all of those things and I know it is going to be deeelish, I have a thing for strawberry shortcake. You see, I have a way of making strawberry shortcake and it’s one of the few things in my life that I cannot deviate from.
Some people use the shortcake cups, some people use pound cake, I use angel food cake. It’s light, it’s lower in calories and it makes the strawberry shortcake. In my opinion. Everyone’s different.
So instead of pretty much everything (except the strawberries and the skewers) in that recipe I lightened it up and used what I use for my shortcake. Here is the recipe and it is simple:
It’s fun for the whole family! And it’s one of my favorite low calorie desserts ever.
Enjoy strawberry season! I know I do!