Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


Strawberry Shortcake Stacks

Looking for a fun, no-bake recipe that's an easy addition to any 4th of July holiday party? This mini strawberry shortcake stacks recipe, adapted from Bakers Royale, is simpler than a game of Jenga and tastes better, too. Choosing a Sara Lee pound cake makes this dessert especially easy. But what I really loved was picking out the decorative toothpicks—or, actually, watching my daughter pick out toothpicks—for this dessert. In addition to the red and blue trimmed ones pictured here, she also chose purple and yellow pinwheel versions, which we'll save for another time.


1 tub strawberries

1 tub blueberries

1 tub frozen whipped cream topping, defrosted

Decorative toothpicks

1 box Sara Lee frozen pound cake


1. After the pound cake has thawed, cut it into 1/2-inch slices. Divide each slice in half, and cut off the baked brown ends to make squares, or use a decorative cookie cutter to make shapes.

2. Cut strawberries into 1/2-inch slices.

3. Layer the pound cake slices, strawberry slices and a dollop of whipped cream for a layered stacked cake. (My ratio was 4 slices of pound cake to 3 strawberries and 3 dollops of whipped cream on top of each strawberry slice.)

4. Using a decorative toothpick, stick one blueberry onto each strawberry shortcake stack. (Adding a small dollop of whipped cream under the blueberry is another option.)

More from lifestyle