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semi homemade mini strawberry shortcake
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Servings: 12

Cost: $2.60 /serving


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Step 1

In a medium bowl, add the chopped strawberries, sugar, amaretto and vanilla.

Step 2

Stir to combine; let stand (about 10 minutes), occasionally stirring.

Step 3

Slice thawed pounds cake (as shown in the picture) into thirds and the slice each piece lengthwise again. Giving you SIX pieces.

Step 4

Lay the slice on its side, use a 1¾ inch round cookie cutter and cut through each piece 4 circles a total of 24 rounds from all slices. Set aside.

Step 5

Pour cold whip cream, sugar, amaretto, vanilla and almond extract into a cold large mixing bowl of a stand mixer fitted with the whisk attachment.

Step 6

Whisk until soft peaks form. NOTE: Do not walk away! If you let heavy cream whip too long you will end up with butter and you don't want that.

Step 7

Add a pound cake round to the bottom of a push up pop.

Step 8

Sprinkle a few strained strawberries.

Step 9

Top with a small amount of the whipped cream.

Step 10

Repeat layers.

Step 11

Top with toasted almonds.

Step 12

Slice the pound cake into THREE lengthwise pieces (see diagram).

Step 13

Using a 2½ inch round cutter, cut 12 rounds.

Step 14

Follow the same directions for the strawberries and the whipped cream.

Step 15

On a serving plate, place 1 pound cake round; layer with strawberries and whipped cream.

Step 16

Repeat layers.

Step 17

Top with toasted almonds.