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Make-Ahead Shortcake Recipe

Make-Ahead Shortcake Recipe photo by Taste of Home

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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.

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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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Make-Ahead Shortcake

Make-Ahead Shortcake

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Reviewed on May. 14, 2013 by mranttila

my absolute favorite. good for just us and great for company, very impressive

Reviewed on May. 30, 2010 by wcjmnelson

This recipe is so easy to make. Light and tasty. I will certainly make it again and again. Keeps for days in the refrigerator. Great make-ahead dessert. Joyce N.

Reviewed on Jan. 21, 2010 by debbys

I substitute frozen pound cake and top it off with frozen whipped topping. There is never any left. I am always requested to make this!

Reviewed on Jun. 12, 2008 by Joyce Bennett

This looks delicious and quick and easy to fix.