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Simply Sensational Strawberry Shortcake

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video by: kraft
Fresh strawberries and a creamy pudding filling make this one of the best strawberry shortcakes you'll ever have!
20 min
1 hr 5 min
8 servings
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I used White Chocolate pudding mix instead of vanilla and it was awesome!! My family loved it and I will definitely make it again.
My entire family loved this...It is a lightly sweetened cake,with a delicious cream filling, I will make again this weekend for Memorial day cookout. YUMMY
I made this using Splenda, sugar free pudding and sugar free Cool Whip. Although it received rave reviews from the family, I wish I would have added more milk to the pudding, it was a little too thick to spread and sprinkled a bit of Splenda or sugar on top of the cake before baking. It wasn't as sweet as I thought it should be. I found Splenda makes things taster sweeter than sugar but it didn't with this recipe.
I made this tonight for dessert and it was ok. I prefer a sweeter cake and the pudding was a little dense. I guess that's how it's supposed to be, but if I were to do it again, I'd add a little more milk. I did add vanilla to the cake batter, and that was decent. Just an ok dessert.
The best shortcake I have ever made or ate. I am thinking of making individual biscuits by putting the dough mixture in a muffin tin, that way I have personal shortcakes. The Pudding Cream is my favorite part to this whole recipie. Very unique!
This was delicious and easy to make. Even the kids loved it. Be careful not to overbake the cake. I cooked it 12 minutes only. I mixed strawberries and sugar ahead of time, so they had a bit of sauce with them.
It was very easy to make and tastes absolutely delicious. Better than strawberry shortcake. I made sure there was extra whipped topping to put on top of your piece. Mmmm, Mmmm, good!!!!
very yummy the biscuit was kind of a pain to slice in half but was still very good.
I made this on Mother's Day. It was easier than it looks... I did alter the recipe a bit. I used a 12oz tub of Cool Whip, 2 of the pudding packs, and 1 cup of milk. I used this on the bottom layer and on the top layer (instead of just plain Cool Whip). I also topped the shortcake with a dollop and a berry for garnish. It was a big hit!
very good! I would make again! the only change I would make is increase the ammt of milk added to the dry pudding mix and whipped topping; it wasn't quite creamy enough for my taste. Also used all low-fat/non-fat and no-sugar added ingredients to take the calorie count down a little
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