Show Subscription Form




Make-Ahead Shortcake Recipe
Make-Ahead Shortcake Recipe photo by Taste of Home

Make-Ahead Shortcake Recipe

Read Reviews (4)
4.11 4
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings

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

  1. 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.
  2. Meanwhile, in a large bowl, dissolve gelatin in boiling water; stir in frozen strawberries. Chill until partially set.
  3. 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

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

Reviews for Make-Ahead Shortcake(4)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 14, 2013

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

MY REVIEW
Reviewed May. 30, 2010

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.

MY REVIEW
Reviewed Jan. 21, 2010

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!

MY REVIEW
Reviewed Jun. 12, 2008

This looks delicious and quick and easy to fix.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT