Real Recipes From Real Home Cooks ®

strawberries and cream shortcake

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 12 serving(s)
cook time 10 Min
method Bake

Ingredients For strawberries and cream shortcake

  • 2 c
    all purpose flour
  • 1/4 c
    sugar
  • 1 Tbsp
    baking powder
  • 1 tsp
    orange rind
  • 1/4 tsp
    salt
  • 2/3 c
    shortening
  • 2/3 c
    milk
  • 1
    egg, beaten
  • 1 tsp
    vanilla
  • 1 can
    14 ounce sweetened condensed milk
  • 1
    4 serving size instant vanilla flavor pudding mix
  • 1/2 c
    cold water
  • 1
    4 ounce container frozen whipped topping, thawed (1 3/4 cups)
  • 1 qt
    fresh strawberries, cleaned, hulled, and sliced

How To Make strawberries and cream shortcake

  • 1
    Preheat oven to 450. In medium bowl, combine flour, sugar, baking powder, rind (if desired), and salt; cut in shortening until crumbly. In medium bowl, combine milk, egg, and vanilla; add to dry ingredients, stirring just until moistened.
  • 2
    Spread into 2 greased 8 or 9 inch round layer cake pans. Bake 10 minutes or until golden. Remove from pans; cool completely. Meanwhile, in large bowl, combine sweetened condensed milk and water; beat in pudding mix.
  • 3
    Chill 5 minutes. Fold in whipped topping. Chill 30 minutes. Place 1 shortcake layer on serving plate. Top with half each pudding mixture and strawberries. Repeat. Store covered in refrigerator. TIP: Shortcake can be baked in 13x9 inch baking pan. Cool. Top with pudding mixture and strawberries.
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