Make-Ahead Shortcake Recipe

4 4 9
Make-Ahead Shortcake Recipe
Make-Ahead Shortcake Recipe photo by Taste of Home
Publisher Photo

Make-Ahead Shortcake Recipe

Read Reviews
4 4 9
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

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 large 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.
Originally published as Make-Ahead Shortcake in Quick Cooking July/August 2000, p36

Nutritional Facts

1 piece: 256 calories, 3g fat (2g saturated fat), 11mg cholesterol, 411mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 4g protein.

  • 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
  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

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Reviews forMake-Ahead Shortcake

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mranttila User ID: 1487385 30938
Reviewed May. 14, 2013

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

MY REVIEW
wcjmnelson User ID: 2809813 78297
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
debbys User ID: 1816260 40036
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
Joyce Bennett User ID: 2740690 32520
Reviewed Jun. 12, 2008

"This looks delicious and quick and easy to fix."

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