Whether it’s strawberry season, cook out season, or you’re just in the mood for a simple sweet treat, this recipe has you covered. This recipe comes to y’all courtesy of my sister who is the baker in the family. Sweet treats are her specialty. She has baked birthday cakes for both of my boys almost every year and knows how to do it all from scratch. She also knows when to fake it! This recipe is a good “fake it” recipe, but looks (and tastes) absolutely amazing.
Easy Semi-Homemade Strawberry Shortcake
You will need:
- 1 box Jello Vanilla Pudding Mix (3.4 oz.)
- 2 tubs of Cool-Whip (I used light, but regular, light, or fat free would all work)
- 2 – 2.5 lbs fresh, chopped strawberries (chop or chunky slice, I kept a handful whole for garnish)
- 1 or 2 store bought Angel Food Cakes
- Mix the box of pudding in a large bowl with both tubs of Cool Whip.
- Using your angel food cake(s), use a bread knife to create 3 layers. Each layer should be about 1.5 inches tall.
- Place your bottom layer on your cake plate. Use a spatula to spread an even layer of pudding mixture on the cake. Pile some of the strawberries onto the “goo”.
- Carefully ice the bottom of the next cake layer with the pudding mixture. Stack this piece on top of the strawberries, letting the bottom iced side act as the glue to help hold it together.
- Cover the top of the next layer with pudding, then cover with berries. There’s no need to be perfectly neat with this.
- Ice the bottom of the top and final cake layer and place it on the strawberries.
- Use the remaining pudding mixture to ice the entire outside of the cake. This isn’t going to be 100% perfect. Imagine a “shabby-chic” cake.
- Drop sliced berries all over the top of the iced cake. Allow berries to fall down the sides and onto the cake plate. Remember, shabby-chic. 😉
- Dress the plate with additional sliced or whole berries.
- You can serve this immediately, or allow it to set in the fridge.