I was 19 before I tried the more traditional strawberry shortcake with the layers of cake, whipped cream and strawberries...and while I do love the traditional version, I love my momma's version better!
Friday (June 14th) was National Strawberry Shortcake Day! Who thinks up these things? Whoever it is, I want to give a BIG thank you! I love strawberry shortcake and if the calendar tells me I should celebrate, then who am I to disobey?
I didn't have a frozen pound cake and I didn't feel like a trip to the store, so I improvised! I combined the concept of this Pudding Poke Cake with the flavors of Mom's strawberry shortcake...I was not disappointed with the results!
Vanilla Pudding Poke Cake ~ Strawberry Shortcake
Adapted from an old family treat
and Betty Crocker
Ingredients:
- Yellow cake prepared and cooled in a 9x13 glass dish.
- 4 serving package instant vanilla pudding
- 2 cups milk
- sliced strawberries
- sugar
- whipped topping
Directions:
- Poke holes in cooled cake with the end of a wooden spoon.
- Add pudding mix to 2 cups cold milk, mix for 2 minutes. (do not chill)
- Pour the pudding evenly over cake.
- Chill for 2 (or more) hours, covered.
- Stir together sliced strawberries with sugar, cover and refrigerate.
To serve:
- Slice chilled cake into 12 servings.
- Top with desired amount of strawberries, whipped topping.
Notes:
- I had about a pint of strawberries...next time, I'd probably use 2 pints of strawberries to be sure to have enough for the entire cake!
- I didn't measure the berry/sugar step of this dessert. I just sprinkled a little sugar in, stirred...added a little more sugar and stirred.
- I can't wait to have an occasion to make this cake again! Great for a potluck or a barbecue.
- A variety of mixed berries would be delicious, too!
I have shared this recipe post at the following blog carnivals and linky parties:
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