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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!
time
prep:
20 min
total:
1 hr 5 min
servings
total:
8 servings
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posted:
5/29/2006
I used White Chocolate pudding mix instead of vanilla and it was awesome!! My family loved it and I will definitely make it again.
posted:
5/28/2006
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
posted:
5/25/2006
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.
posted:
5/23/2006
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.
posted:
5/23/2006
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!
posted:
5/20/2006
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.
posted:
5/20/2006
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!!!!
posted:
5/19/2006
very yummy the biscuit was kind of a pain to slice in half but was still very good.
posted:
5/19/2006
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!
posted:
5/9/2006
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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