Strawberry Lemon Shortcake
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- 1 - 1/4 c
- milk - divided
- 1/4 c
- plain yogurt
- 3 Tbsp
- 2 - 1/4 c
- bisquit baking mix
- 1 pkg
- (4 servings) lemon flavored instant pudding and pie filling
- 8 pkg
- non dairy whipped topping
- 2 pt
- fresh strawberries
- 1/3 c
Preheat oven to 425°.
Stir in the baking mix and lemon zest just until combined.
Spread evenly in the cake pan.
Remove the cake from the pan and completely cool on a wire rack.
Beat with a wire whisk until thickened, approximately 1-2 minutes.
Fold in the non dairy whipped topping. Set aside in the refrigerator.
Mix in 1/3 cup of sugar with the strawberries and mash them with a potato masher until mostly mashed.
Place bottom layer on a cake plate and top with the mashed strawberries.
Then top the strawberries with half of the whipped topping and pudding mixture.
Cover with the top cake layer and spread with the remaining whipped topping and pudding mixture.
Arrange halved strawberries on the top of the cake as desired.
Store any leftovers in the refrigerator