Pandoro Strawberry Shortcake
- 2 prints fresh strawberries
- 2 Tbsp sugar
- 1 Tbsp fresh lemon juice
- 1 Tbsp orange liqueur (be liberal with this!)
A simpler version of our Panettone Berry Shortcake, a Bauli Pandoro di Verona (a traditional Italian cake) makes an easy but scrumptious summer dessert. And your helpers will have fun shaking the Pandoro with the powdered sugar it comes with.
- For whipped cream:
- 2 cups heavy cream
- 1 Tbsp vanilla extract
- 1/4 cup sugar
Slice the strawberries, and stir with the sugar, lemon juice and liqueur. Refrigerate for 30 minutes.
Prepare your Pandoro by shaking it in the provided bag with the packet of powdered sugar.
Combine heavy cream and vanilla extract in a mixing bowl and beat with an electric mixer on high until soft peaks form. Gradually add sugar until stiff peaks form.
Slice the brown top and bottom off the Pandoro, and cut the loaf horizontally into 1½" star-shaped slices. Spread a layer of whipped cream onto the largest slice, and then spoon on half the strawberries. Repeat with a second slice of Pandoro, whipped cream, and remaining strawberries.