Yup. There’s my brother eating away at his slice of strawberry shortcake. My mom had me make this for her. I knew that strawberry shortcake was her new “thing” (last year it was carrot cake), so she asked me, “Could you make this for me and surprise me when I get home from work? Thanks!” And that’s all it took. I love baking anyway, and I could work peacefully in the kitchen without my little brother eating all the strawberries or something 🙂 (he was taking a nap)
*So in this recipe, it says to use all-purpose baking mix. Now, I wasn’t sure if that meant all-purpose flour or just plain old cake mix, because I knew that traditional strawberry shortcake has a light, angel food cake texture. So while I was hunting for this baking mix at Shoprite, I spotted Bisquick, you know, the stuff for pancakes. And in a little corner, under the logo, it stated “pancake and baking mix”. Good enough for me! The cake still tasted awesome, and the Bisquick gave the cake a sweet biscuit sort of taste and texture. And I like biscuits, A LOT, so I loved this recipe! But my mom preferred the angel food cake kind, so that was also fine. Cooking always depends on your taste buds! If you want, you can try to use some other sort of cake/baking mix instead of Bisquick.
What you first had to do was mix the batter. It became pretty thick, so it kept sticking to the mixer!
The batter was very dough-like, so when you spread it on a pan you have to knead it down so that it maintains it shape. After baking, it’s basically a big biscuit.
Next, you make the filling, which is made out of vanilla pudding and cool whip. Everyone’s favorite part of the cake was the filling, and it was really simple!After that, you cut the cake horizontally in half and layer in the strawberries and filling.
Finally, put the last layer on top and smother on some more cool whip and strawberries.
For some reason, my brother decided to put his feet up on the table and relax after he was done eating, as if to say, “(sigh)Oh yeah, that was some good stuff”. How cute!
Simply Sensational Strawberry Shortcake
prep time: 20 min Total time: 1hr 5 min 8 servings
- 1 1/4 cups of milk, divided
- 1/4 cup sour cream
- 3 tbsp sugar
- 2 1/4 cup all-purpose baking mix*(refer to starred paragraph)
- 1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 4 cups sliced fresh strawberries
- 1/3 cup sugar (if you want to toss strawberries in sugar)
- Heat oven to 425 degrees F
- Beat 1/2 cup of milk, sour cream, and 3 tbsp of sugar in large bowl with whisk until well blended. Stir in baking mix just until moistened.
- Spread onto bottom of greased 9 in. round pan. Bake 12-15 min, or until golden brown. Cool in pan 5 min. Remove cake from pan to wire rack; cool completely.
- Beat pudding mix and remaining milk (3/4 cup) in medium bowl with whisk 2 minutes. Stir in half the cool whip. Toss strawberries with 1/3 cup of sugar. (I decided not to toss the strawberries in the sugar because the strawberries were already sweet on their own)
- Cut cake horizontally in half. Stack layers on a plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining cool whip and strawberries. Serve immediately.
This dessert is best assembled just before serving. But it can be made ahead of time to be ready to put together when you need it! Bake the cake up to 24 hours ahead of time, then split the cake into layers after it is cooled and store in an airtight container at room temp. Toss the sliced strawberries with sugar and refrigerate. Refrigerate cool whip overnight to thaw.