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    Strawberry Shortcake

    Source of Recipe

    My own

    Recipe Introduction

    A versatile recipe...make it in a trifle bowl or any clear bowl to show off the layers and colors...or in individual clear dessert dishes...or make the cake in a 9" x 13" cake pan or glass dish, punch holes in the cake, add the berries on top, then put the creamy mixture on top. This latter way would be the quickest, the trifle bowl the most elegant. You could use a Jiffy cake mix and just do a one-layer dessert. You would need only 1 pint of berries for this.

    List of Ingredients

    1 box of Betty Crocker yellow or white cake.
    (If you use white cake mix, add whole eggs for a better flavor). I prefer Betty Crocker mixes to the others.

    Sweetened strawberries (about 2 pints)

    1 small box of Jello vanilla instant pudding mix plus 1 and 1/2 cups of milk.

    1 small carton of Cool Whip (Lite saves calories)



    Recipe

    Make the cake mix according to directions on the box. If you use white cake mix, use the whole eggs. It won't mess it up. Pour mixture in either 2 9-inch cake pans or one 9" x 13" pan (glass or metal). If you are going to leave it in the pan and punch holes and layer the rest on top, use a glass dish so you can see the colors.

    While the cake is baking, mix up the cream mixture.
    Mix the dry pudding mix with 1 1/2 cups of milk.
    When this is smooth and thick, add a small carton of Cool Whip to this and blend well.

    When the cake is done, cool it completely.

    If you baked in the metal 9" x 13" pan and are going to use a clear trifle bowl, cut the cake in small squares and make a bottom layer of cake in the serving dish.

    Next, put a layer of the creamy mixture on top of the cake squares. Then spoon strawberries and some juice over this. Then add another layer of cake, creamy mixture, then berries. Use creamy mixture last on top.

    The colors will be pretty in the layers.

    Note 1: If you baked in the clear glass dish, poke holes in the cooled cake, spoon on some strawberries, then the creamy mixture on top. Refrigerate. Then serve this in cut squares.

    Note 2: If you baked in the 2 9" cake pans and are using the clear trifle bowl, just cut out one layer of cake to fit in the bottom of the bowl, then any extra cake from that layer can be used around the sides of the bowl. Layer the rest of the ingredients as above, ending with the creamy mixture on top.

 

 

 


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