Like a strawberry 'club
sandwich', cut in smaller slices this dessert would be wonderful
for teatime or served as a sweet party hors d'œuvre.
Strawberry
Shortcake Sandwiches
- 6 ounces light cream cheese,
softened (3/4 of an 8-ounce package)
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon honey
1/3 cup chopped toasted nuts
1 prepared pound cake loaf (10 3/4 to 12-ounces), thawed if frozen
2 pint baskets California strawberries, washed and stemmed
1/2 cup whipping cream, whipped and sweetened to taste
Mint sprigs, for garnish
- In bowl beat cheese, concentrate
and honey to blend; mix in nuts.
- Cut cake into 12 equal
slices.
- Slice 1 basket of the
strawberries.
- Spread 4 slices of cake,
on one side, with some of the cheese mixture. Top with half of
the strawberry slices, dividing equally. Spread 4 more slices
cake, on both sides, with more cheese mixture; place on first
4 cake slices. Cover with remaining sliced strawberries. Spread
remaining cake slices, on one side, with remaining cheese mixture;
place cheese-sides down on sandwiches. Cut diagonally into halves;
skewer each with a sandwich pick.
- Serve with remaining strawberries,
halved. Dollop with whipped cream; garnish with mint sprigs.
Makes 4 servings.
Recipe and photograph provided courtesy of California Strawberry
Commission. ©2003 California Strawberry Commission. All
rights reserved. Used with permission.
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