Sunday, April 4, 2010

Strawberry Shortcake

3 Gals has really taken off in a short period of time, and I couldn't be happier that so many of our good friends and extended friends have been inspired by our postings. One of our biggest cheerleaders, Katie, has been a busy little cook over the past couple of months, and I am happily naming her an honorary member of 3 Gals. Not only has she been testing out our recipes, but she has also been sharing her own great finds! She sent me a picture of her strawberry shortcake tonight that looked divine, and I had to post the recipe. To all of our honorary members out there, send us more. We love to share and hope you will too!
Allison Y.

Strawberry Shortcake
A Kraft Foods Recipe

Ingredients: 1 1/4 cup milk 1/4 cup sour cream, 3 Tbsp sugar, 2 1/4 cups all purpose baking mix, 1 pkg (3.4 oz) Jell-o vanilla flavor instant pudding, 1 tub (8oz) Cool Whip whipped topping, 4 cups sliced fresh strawberries, 1/3 cup sugar

Preheat the oven to 425 degrees. Beat 1/2 cup milk, 1/4 cup sour cream, and 3 Tablespoons sugar in a large bowl with a whisk until well blended. Stir in the baking mix until moistened. Spread the mixture into the bottom of a greased 9-inch round cake pan. Bake for 12-15 min or until golden brown. Cool the cake in pan for 5 minutes. Remove the cake from the pan and cool completely. Beat the pudding mix and remaining milk in medium bowl with a whisk. Stir in half the container of Cool Whip. In a separate bowl, toss the strawberries with 1/3 cup sugar. Cut the cake horizontally in half to make 2 layers. Place the bottom half on a plate. Cover it with half of the strawberries and all of the pudding mixture. Place the other half on top of that and then add the remaining whipped cream and strawberries....Enjoy!

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