Make-Ahead Shortcake Recipe

Make-Ahead Shortcake Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

This lovely layered dessert showcases strawberries. "This family favorite has all the satisfaction of traditional strawberry shortcake with just a dash of distinction," she promises.

This recipe is:

Quick

[X]

Rate Make-Ahead Shortcake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Make-Ahead Shortcake Recipe

Prep: 15 min. + chilling

Yield: 12 Servings

15 15

Ingredients

1 loaf loaf-shaped angel food cake (10-1/2 ounces), cut into 1/2-inch slices
1/2 cup cold 2% milk
1 package (5.1 ounces) instant vanilla pudding mix
1 pint vanilla ice cream, softened
1 package (6 ounces) strawberry gelatin
1 cup boiling water
2 packages (10 ounces each) frozen sweetened sliced strawberries
Sliced fresh strawberries, optional

Directions

Arrange cake slices in a single layer in an ungreased 13-in. x 9-in. dish. In a large bowl, beat milk and pudding mix for 2 minutes or until thickened; beat in ice cream. Pour over cake. Chill.
Meanwhile, in a large bowl, dissolve gelatin in boiling water; stir in frozen strawberries. Chill until partially set.
Spoon over pudding mixture. Chill until firm. Garnish with fresh strawberries if desired. Yield: 12 servings.

Originally published as Make-Ahead Shortcake in Quick Cooking July/August 2000, p36