Strawberry Shortcake Bliss

Catherine Cantrell


Strawberry Shortcake has always been my favorite dessert for as far back as I can remember. Nothing’s changed, other than adding even more deliciousness! This is great to take to a summer gathering. Pretty much a dump and go. It really comes together quickly. I have used angel food cake and cheese cake pudding before as well. You can decide which way you like it best! So bright and fresh!


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20 Min


  • 1 c
  • 1 c
    sour cream
  • 1 pkg
    whipped topping (8 oz)
  • 1 box
    french vanilla pudding (3.4 oz)
  • 1
    sara lee frozen pound cake cubed (1 pound)
  • 1 pkg
    strawberry gel (13.5 oz)
  • 4 c
    quartered strawberries

How to Make Strawberry Shortcake Bliss


  1. Whisk milk, sour cream and pudding together
  2. Fold in half your container of whipped cream to the pudding mixture.
  3. Place half of your cubed pound cake into your bowl.
    After this just alternate your other ingredients.
    Strawberry gel.
    Then your next half of the pound cake cubes.
    Then once more with alternating the toppings.
  4. Top off the whole thing with the remainder of your whipped cream!
    Pop it into the fridge to chill. Allow to chill through, a good hour or two will do.
    If you can wait that long!
  5. Enjoy!

Printable Recipe Card

About Strawberry Shortcake Bliss

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: American

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