Here’s my spin on Strawberry Shortcake.
I bought a small loaf of cooked Angel Food cake and a container of strawberries at the grocery store the other day so I came up with this rendition.
- 10 oz Angel Food loaf
- 16 oz (1 lb) fresh strawberries, thinly sliced
- 8 oz container lite whipped cream
- 3.8 oz box instant pudding – cheesecake flavor
Slice Angel Food loaf in 1/4 inch slices and layer in a 9 x 13 pan. Prepare pudding according to package instructions but instead of cooling in the refrigerator, immediately pour mixture over loaf slices. Set cake in refrigerator for 10 minutes to allow pudding to set. Layer half of the sliced strawberries over the pudding. Top with whipped cream and remaining strawberry slices. Serve cold.