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Shortcut Shortcake

 Shortcut Shortcake
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.
12-15 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.