Ingredients for Paula Deen's Strawberry Cream Shortcake
- Poundcake
- Vanilla Instant Pudding Mix
- ½ cup cold water
- Sweetened Condensed Milk
- Vanilla Extract
- 8 ounces Cool Whip (or whipped cream)
- Approximately 4 cups fresh strawberries, sliced
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How to Make Paula Deen's Strawberry Cream Shortcake
- Preheat your oven to 350°F (175°C).
- Prepare your favorite shortcake recipe (or use store-bought). Once baked, let it cool completely before slicing. Slice the cake into very thin layers.
- In a 13 x 9-inch glass baking dish, layer half of the sliced shortcake.
- In a large bowl, combine 1 (3.4 ounce) package instant vanilla pudding mix, 1 ½ cups cold milk, and ½ cup cold water. Beat with an electric mixer until smooth and creamy.
- Gently fold in 8 ounces of Cool Whip (or whipped cream).
- Pour half of the pudding mixture over the shortcake layer in the baking dish.
- Arrange half of your sliced strawberries (approximately 2 cups) over the pudding.
- Repeat layers with remaining shortcake, pudding mixture, and strawberries.
- Refrigerate for at least 2 hours, or until well chilled, to allow the flavors to meld and the shortcake to soften.
- Garnish with additional whipped cream and fresh strawberries before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
196g
Fat
81g
Carbs
23g
