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Strawberry Shortcuts recipe

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

  • Cut pound cake lengthwise into 2 layers,and arrange side by side in 8-inch square cake pan (cut sidesup).
  • In saucepan, soften gelatin in water;dissolve over low heat. Set aside.
  • Prepare pudding following package directionsexcept reduce milk to 1 3/4 cups. Beat in dissolved gelatin andlemon juice. Let set 5 minutes.
  • Add egg white to pudding mixture. Beaton highest electric mixer speed 5 minutes.
  • Fold berries into mixture. Pour over cakein pan. Chill until firm enough to cut, at least 1 hour.
  • To Serve: Cut into squares. Top with apuff of whipped light cream and a whole strawberry.

    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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  • Comments



    “This is my go to recipe when unexpected company drops in during the summer. I always have strawberries, either frozen or fresh on hand. Pudding mix and milk are also always in the fridge. I keep a couple of either homemade pound cakes or frozen ones in my freezer for just such occasions. This is quick and tastes good.”


    Get this all-star, easy-to-follow Strawberry Shortcut Cake recipe from Patrick and Gina Neely.

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