Ready-made pound cake, instant puddingand a can of whipped cream provide the shortcuts to making asummertime favorite dessert, strawberry shortcake.
Recipe: Strawberry Shortcuts
1 (11 1/2-ounce) package frozen poundcake, defrosted
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup water
1 (3 3/4-ounce) package lemon flavor instant pudding and piefilling
1/4 cup fresh lemon juice (optional)
1 large egg white, unbeaten
1 pint fresh California strawberries, sliced*
1 (7-ounce) can refrigerated whipped light cream
Strawberries for garnish
Makes 9 servings.
*Substitute1 (1 pound) package frozen whole-unsweetenedstrawberries for fresh strawberries. Thaw just enough to slice.Drain in colander, reserving liquid for other uses. Then foldinto mixture, as directed above.
Recipe provided courtesy of CaliforniaStrawberry Commission. ©2003 California Strawberry Commission.All rights reserved. Used with permission.
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