The idea for this recipe came from a catering gig we did a couple of months ago. We wanted to come up with an easy dessert that could feed a crowd, worked on a buffet, was customizable and that was pretty much universally enjoyed so we decided on a Strawberry Shortcake bar. Rather than making 40 – 50 shortcakes, we went with loaf cakes. They’re easy to make and transport and it’s a proven fact that Michael makes the best banana bread in the whole wide world.
We went with a chocolate pound cake, a regular pound cake, and banana bread. I wasn’t 100% sure how the banana bread would go over but that all changed once I tasted this twist on the classic. The banana bread is a great addition to the Strawberry Shortcake team and plays well with the strawberries and whipped topping. If you’re skeptical, remember that the most popular smoothie is the strawberry banana smoothie!
- 2 lb Fresh Strawberries, Hulled and Sliced
- ⅓ Cup Sugar
- 1 Loaf Aunt Suzi’s Banana Bread
- Whipped Topping
- Combine strawberries and sugar in a large bowl and store in the refrigerator for 6 – 8 hours or overnight. The strawberries will give off a bunch of delicious juice.
- Serve by topping a slice of banana bread with some of the strawberry mixture and a dollop of whipped topping.
If you don’t like banana bread, try zucchini bread, pound cake, angel food cake or traditional shortcakes (they’re basically biscuits with sugar in them).
All of the components of this desert freeze really well, making it a great candidate for feeding the freezer. Just wrap everything separately and then thaw and serve when unexpected company pops by.
The character Strawberry Shortcake was created in 1977 by Muriel Fahrion for greeting card maker American Greetings. The toys and TV specials came later.