Ingredients for Strawberry Cream Shortcake
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup margarine, softened
- 1 cup milk
- 1 (8 ounce) container whipped topping, thawed
- 1 (3 ounce) package instant French vanilla pudding mix
- 1 (10 ounce) frozen pound cake, thawed and sliced
- 1/2 cup powdered sugar
- 1 (10 ounce) package frozen strawberries, thawed and undrained
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How to Make Strawberry Cream Shortcake
- Preheat oven to 450°F (232°C).
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in milk until just combined; don't overmix.
- Turn dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
- Cut into 3-inch squares or biscuits using a biscuit cutter.
- Place biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.
- While biscuits are baking, hull and slice strawberries. In a bowl, gently toss strawberries with sugar and lemon juice.
- In a separate bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once biscuits are cooled slightly, split each biscuit in half horizontally.
- Layer the bottom biscuit halves, sliced strawberries, whipped cream, and top biscuit halves.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
172g
Fat
91g
Carbs
23g