Tuesday, August 26, 2008

Yummy Goodness

With a bit of time left in strawberry season I thought I would share with you a recipe that is one of our household favorites....strawberry shortcake. Dave asked for this as his birthday cake, it's one of the first "fancy" items I tried to bake, and it's just plain GOOD.

My recipe is adapted from Kraft.com, and it's a winner.

You will need:

1-1/4 cups milk, divided
1/4 cup of Sour Cream
3 Tbsp. sugar
2-1/4 cups Bisquick
1 pkg. (4-serving size) vanilla pudding (I use JELL-O Vanilla Instant)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar

Preheat your oven to 425°F. Beat 1/2 cup of the milk, the sour cream and 3 Tbsp. sugar in a large bowl with wire whisk until well blended. Stir in Bisquick until just moistened. Spread evenly into greased 9-inch round cake pan (This is not terribly easy since the batter is sticky. I put a little PAM on my spatula). Bake 12 to 15 min. or until top is golden brown. Remove from pan to wire rack; cool completely. Once it has cooled, cut the cake in half horizontally to make 2 layers.

Add the remaining 3/4 cup milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping. Toss strawberries with 1/3 cup sugar; set aside. I don't always use a full 1/3 cup of sugar. It depends on how sweet you want your strawberries.

Put the bottom cake layer on serving plate; Spread with pudding mixture; top with 1/2 the strawberry mixture; cover with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. It can be eaten plain or with a lovely scoop of Blue Bell Vanilla Ice Cream.....yummy! (Store any leftover shortcake in refrigerator.)


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