Strawberry Cream Shortcake Recipe- A Strawberry Trifle
This Strawberry Cream Shortcake makes a beautiful strawberry trifle. It is an easy strawberry dessert that is perfect for pleasing a crowd.
Prep Time 15 minutes
Total Time 15 minutes
- 1 large Sara Lee Pound Cake
- 5.1 oz package vanilla instant pudding mix
- 1½ cup water
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- 12 oz container Cool Whip
- 2 cups fresh sliced strawberries
Slice the cake very thin and lay half the slices in a 13x9 inch glass baking dish.
In a bowl, combine the pudding mix, water, milk, vanilla with an electric mixer. Fold in the Cool Whip. Pour half of this over the cake and lay half of the strawberries on top.
Repeat and make a second layer.
Refrigerate until well chilled.
*The Sour Cream Pound Cakes are the best choice for this recipe. *Paula also uses a 13x9 glass baking dish for this dessert. I like to make mine in a punch bowl for a pretty strawberry trifle.
Calories: 297kcal | Carbohydrates: 58g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 320mg | Potassium: 231mg | Fiber: 1g | Sugar: 44g | Vitamin A: 570IU | Vitamin C: 3.6mg | Calcium: 168mg | Iron: 1.3mg