Monday, June 15, 2009
This is my second week cooking with the group My Girl, Paula. We made the perfect summer treat - a creamy variation of strawberry shortcake. I really love strawberries and just about anything made with strawberries, so I was more than happy to try this recipe.
The shortcake was a cinch to put together - thanks to the storebought pound cake. And the rest was a breeze. It was really quite tasty too! I think it could have used a few more strawberries, though. Next time I'll pile them on, because they kind of got lost in all of the cream and cake layers. But otherwise it was fantastic!
Strawberry Cream Shortcake
(from Paula Deen)
1 large Sara Lee poundcake
1 (5 1/8 ounce) package vanilla instant pudding mix
1 1/2 cups water
1 cup sweetened condensed milk
1 teaspoon vanilla extract
1 (12 ounce) container Cool Whip
2 cups strawberries, hulled and sliced
1. Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish.
2. In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer. Fold in Cool Whip. Pour half of this over the cake and lay half of the strawberries on top.
3. Repeat to make second layer. Refrigerate until well chilled.