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Make-Ahead Shortcake Recipe

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From Gove, Kansas, Karen Bland shares the recipe for this lovely layered dessert that 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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12 Servings
Prep: 15 min. + chilling

Ingredients

1 loaf (14 ounces) angel food cake, cut into 1-inch slices
1/2 cup cold 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 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.

Nutrition Facts: 1 serving (1 piece) equals 255 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 473 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.

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

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