Shortcut Shortcake Recipe

Shortcut Shortcake Recipe Rating 5

Fresh strawberries, instant pudding and Twinkies make this shortcake fast and flavorful. "Even my son-in-law, who usually doesn't like dessert, enjoys this one," says Jo Smith of Camden, Arkansas.

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Shortcut Shortcake Recipe
  • Prep: 20 min. + chilling
  • Yield: 12-15 Servings
20 20

Ingredients

  • 2 cups cold milk
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 1 package (15 ounces) cream-filled sponge cakes
  • 4 cups sliced fresh strawberries
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Additional strawberries, halved, optional

Directions

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; set aside. Slice sponge cakes in half lengthwise; place filling side up in an ungreased 13-in. x 9-in. dish. Spread pudding over the top.
  • Arrange sliced strawberries over pudding. Spread whipped topping over berries. Cover and refrigerate for at least 1 hour before cutting. Garnish with strawberry halves if desired. Refrigerate leftovers. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 215 calories, 7 g fat (4 g saturated fat), 9 mg cholesterol, 256 mg sodium, 35 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Shortcut Shortcake in Quick Cooking May/June 2005, p62

Sweet White Wine

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

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Reviews for Shortcut Shortcake (2)

Shortcut Shortcake

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Did you modify it? Would you make it again? Rate it today! >


Reviewed on Dec. 05, 2011 by katlaydee3

This was really good. I made it for my nephew's birthday and everyone like it.


Reviewed on May. 02, 2009 by MDerham85

This is an awesome recipe. It always gets compliments and requests for it at gatherings.

 
 
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