It is spring and the rhubarb is out and the strawberries are actually in season (even though the season is in California and not here just yet) so it’s time to make fresh strawberry rhubarb jam and smear it over everything you can! So welcome to Strawberry Short Cut.
Mind you, I did it the long way. We were invited to our first barbecue of the season (Thanks to the Orr-Ciarlo’s for a wonderful evening!) and charged with bringing dessert. Me being me (and having made strawberry-rhubarb jam recently), I thought it would be a great idea to do a pound cake berry pile-up topped with whipped cream. And then of course I had to make the pound cake myself…and then wouldn’t it be fun to have the kids make the whipped cream?
And it was. So…here’s how
Make or buy strawberry rhubarb jam (What is rhubarb? you ask? Click the image for my easy Strawberry Rhubarb Jam recipe — no pectin required– and a run-down on Rhubarb – one of Hot, Cheap & Easy’s top posts ever! ).
We’re jammin’. we’re jammin’, hope you like jammin’ too
Make or buy pound cake
Homemade pound cake – click image for recipe!
Buy some strawberries (if you can’t afford or find organic, make sure to wash thoroughly and take out the white core — I have heard tell that that is the part that holds a lot of residual pesticides), core, slice and marinate in a teaspoon of sugar (or not)
Whipped! Click for easy recipe!
Whirl up some fresh whipped cream (don’t buy this if you don’t have to…fresh is much, much better, so, so, easy, and so entertaining for the kids!!! They all had a turn at the non-electric hand beater –there’s no school like the Old School)
Then pile them up in bowls and enjoy the prettiest, sweet-tartiest, creamiest, lightest, fruitiest, just-rightiest dessert spring has to offer!
Strawberry Shortcake…a crowd pleaser!