Strawberry Shortcake Teacake Stacks
Succulent strawberry slices sandwiched between fresh whipped cream and moist, chewy tea cakes. An awesome new take on a classic strawberry shortcake recipe!
Servings: 6 servings
- 1 recipe Southern Tea Cakes
- 1 cup heavy whipping cream
- 1 teaspoon cornstarch
- 1 tablespoon confectioner's sugar
- 1 teaspoon pure vanilla extract
- 1 cup sliced fresh strawberries
Make Southern Tea Cakes according to the recipe. Set aside to cool completely.
For the Whipped Cream, add heavy whipping cream to your mixer bowl and mix on high speed.
When peaks begin to appear, slowly add in cornstarch, confectioner's sugar and vanilla extract and whip until stiff peaks are formed.
To assemble stacks, pipe whipped cream on one cookie then add two strawberry slices. Top strawberries with another tea cake then repeat process two more times ending with whipped cream and berries on top layer. There should be three cookies and two whipped cream/berry layers per stack. Enjoy!
Calories: 253kcal | Carbohydrates: 17g | Protein: 2g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 120mg | Potassium: 86mg | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 14.4mg | Calcium: 37mg | Iron: 0.6mg