Okay, so I didn’t make those cupcakes for my daughter’s band banquet. Too little time. Too little patience. But will save for a later time. However, I did make a quick dessert that was a hit. How do I know it was a hit? A 7th grade boy told my husband who was carrying the empty triffle dish that it was the best dessert of the night. Here’s how I did it:
Start with two Entemann’s golden pound cakes, two pounds of fresh strawberries (since they’re in season), a 12 oz container of strawberry glaze, two containers of whipped cream and my Pampered Chef glass trifle bowl.
I sliced, then tore the pound cake into bit sized pieces, washed and cut the strawberries and mixed with the glaze. Then the layering bagan . Pound cake on the bottom, layer of strawberries, then whip cream, then repeat. I garnished the top with some whole strawberries. If you’re feeling patriotic on Memorial Day or the 4th, you could include a layer of blueberries atop the layer of strawberries and maybe include a few in the garnish. Not including shopping, it was a dessert succes done in 15 minutes. Pretty to look at, but even better to eat!