A few days ago, a Strawberry Party I styled, launched on the Oriental Trading blog. It is full of bright reds, greens and my favorite, gingham! It’s surround by bright pom poms, over-sized honeycombs and has one of my favorite recipes of all time….No Bake Strawberry Shortcake.

I don’t know if it’s because my mom this dessert a lot when I was growing up, or if I just love fresh strawberries and cream, but I am constantly craving this dessert. Luckily it requires pretty much ZERO prep, effort or baking time. My favorite kind of recipe!

I’m actually almost a little embarrassed to share it because it’s probably obvious. But you never know…maybe there is someone out there in internet-land that has never had these three amazing ingredients together and if so, this post is for you!

The only real trick to this recipe is the REAL cream. Don’t waste your time with cool-whip (gross) or that nasty cream-in-a-bottle stuff. Go big and purchase WHOLE HEAVY WHIPPING CREAM. The heavy cream compliments the airy angel food cake and fresh strawberries perfectly and makes for the perfect summer treat. Here’s how you make it:

INGREDIENTS

Angel Food Cake (homemade or store-bought)
1 Pint Heavy Whipping Cream
1/4 Cup Sugar
1 Lb Strawberries

1. Pour your whip cream into a Kitchen Aid or mixer. Mix on high for 3 minutes. As whip cream begins to thicken, add 1/4 cup of sugar. Continue whipping until cream make small peaks.