Shortcut Shortcake Recipe

5 2 1
Publisher Photo

Shortcut Shortcake Recipe

Read Reviews
5 2 1
Publisher Photo
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.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Nutritional Facts

1 piece: 215 calories, 7g fat (4g saturated fat), 9mg cholesterol, 256mg sodium, 35g carbohydrate (30g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Shortcut Shortcake in Quick Cooking May/June 2005, p62

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MY REVIEW
katlaydee3 User ID: 3741999 118079
Reviewed Dec. 5, 2011

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

MY REVIEW
MDerham85 User ID: 3281354 60596
Reviewed May. 2, 2009

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

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