It’s ironic that one of my favorite things to do is entertain and feed people when I’m actually not the most stellar housekeeper or cook. What I am good at though is consistently spot cleaning and whipping up quick, easy dishes, so this gets me by when it comes to happily hosting all kinds of events – from the spontaneous to the well-planned. When I go to others’ homes, I don’t mind if their homes aren’t squeaky clean or the foods and drinks they’re serving are gourmet, so I always hope that my friends and family don’t mind at my house either.
While hosting our life group from our church this past spring, we always made sure to have food and drinks ready for our friends to help themselves to afterwards so that we could continue spending time together in a laid-back setting.
We never made or set out anything too fancy; The table usually consisted of mismatched plates, bowls, silverware, and napkins. Our minimum was to have a main course for dinner (something easy like chili or spaghetti and meatballs) and a bunch of water bottles.
Around this time that we were hosting our group, I attended an unrelated Army function at someone’s home on post around lunchtime, and the host offered me a sparkling water. I happily accepted and thought that was a great idea for a host to have on hand. I’m not a big coffee and soda drinker, so I usually stick with plain water during many of our outings. Switching things up with a sparkling water was a treat!
I also picked up three ingredients to make one of my favorite fruity, light desserts; It seemed like a delicious idea to pair the fruity sparkling water with a fruity dessert (I never have trouble finding an excuse to make dessert!)
My mom passed down this strawberry shortcake recipe to me years ago, and I’ve made it dozens of times. It’s always (always always) a crowd-pleaser! There are so many things that make it a winner: It’s “no bake”, light, and super quick to make (10 minutes from start to finish). You’ll have people asking you right and left for the recipe, and you’ll be able to spit it out off the top of your head. The short story: Mix angel food cake, whipped topping, and strawberries together, and top with more cool whip. Done!
Here’s the more detailed recipe.
Pick up a store-bought angel food cake (15 oz.), 2 16oz. tubs of whipped topping, and a 16oz. clamshell of fresh strawberries.
First, tear up the angel food cake by hand in a large mixing bowl.
Next, put the entire contents of one 16oz. tub of whipped topping into the mixing bowl and combine with the angel food cake.
Next, set aside about five strawberries for a garnish and slice the rest of the strawberries. Mix sliced strawberries into angel food cake mix.
In a 12×12″ (or similar sized) pan, spread cake mixture.
Top with half (or more!) of the second tub of whipped topping.
Slice remaining strawberries and garnish.
Cover and chill for at least one hour. Serve cold.
- 1 15oz. store-bought angel food cake
- 16oz. clamshell of fresh strawberries
- 2 16oz tubs of whipped topping
- tear up the angel food cake by hand in a large mixing bowl.
- Next, put the entire contents of one 16oz. tub of whipped topping into the mixing bowl and combine with the angel food cake.
- Next, set aside about five strawberries for a garnish and slice the rest of the strawberries. Mix sliced strawberries into angel food cake mix.
- In a 12x12" (or similar sized) pan, spread cake mixture.
- Top with half (or more!) of the second tub of whipped topping.
- Slice remaining strawberries and garnish.
- Cover and chill for at least one hour. Serve cold.
- If you’re typically a big water drinker, do you also reach for sparkling water occasionally?