Ingredients for Chillin Strawberry Shortcake
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How to Make Chillin Strawberry Shortcake
- If making homemade cake: Preheat oven to 350°F (175°C). Prepare your favorite angel food cake or loaf cake batter according to its recipe. Bake until golden and a toothpick inserted into the center comes out clean.
- While the cake is baking (or if using store-bought), prepare the strawberry mixture: Wash and hull 2 pounds of fresh strawberries. Slice them and gently toss with 1/4 cup granulated sugar and 1 tablespoon lemon juice. Let it sit for at least 15 minutes to allow the strawberries to release their juices.
- In a medium bowl, whisk together 2 cups heavy cream, 1/2 cup vanilla pudding mix (instant), and 1/4 cup powdered sugar until soft peaks form. Gently fold in 1/2 cup of whipped cream for extra fluffiness (optional).
- Once the cake is completely cool, slice it into individual portions.
- Layer the shortcakes: Place a piece of cake on each plate or serving dish. Top with a generous amount of the macerated strawberries. Dollop a heaping spoonful of the whipped cream and pudding mixture over the strawberries.
- Garnish with extra sliced strawberries, a sprinkle of powdered sugar, and fresh mint leaves (optional). Serve immediately and enjoy the refreshing taste of summer!
- For an extra special touch, add a scoop of your favorite vanilla ice cream to the top of the shortcake.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
164g
Fat
9g
Carbs
19g
