Even better than your usual, run-of-the-mill Shortcake, this has vanilla pudding hiding out inside!
I don’t even like vanilla pudding but when you bite into this cool, creamy treat, trust me, it doesn’t feel like your eating pudding. It eats like pastry cream!
One important rule, however….FRESH STRAWBERRIES. ONLY.
Super-dee-duper easy and crazy quick, you can make this up in just 10 steps. Make it on a warm evening, when you really don’t want to turn on that oven!
{These ingredients ain’t fancy, they just look that way.}
A package of Maryann Cups (those cute little cakes with the gaping hole in the center)
A pint of fresh strawberries
1/4 cup Cream (half n’ half, heavy cream or milk)
Whipped cream in a can
A large box of Vanilla Instant pudding
2 cups of Milk for pudding
1. Make up your vanilla pudding, using only 2 cups of 2% milk.
2. Cover the pudding and set aside in refrigerator.
3. Meanwhile, rinse and dry the strawberries and cut up into bit-size pieces and place into a bowl. Set aside.
4. Take out your Maryann cups and place on a plate.
5. Pour 1 TBS of cream over each cup. Let soak in for a minute.
6. Spoon about 1/4 cup of pudding into the center of the cup.
7. Top with a heaping helping of strawberries.
8. Cover with a generous dollop of that fancy, shmancy whipped cream in a can.
9. Chill for at least 5 minutes. (This really sets up the dessert and brings all of the flavors together.)
10. Pull out of fridge and serve!
4 responses to “Strawberries and Cream Shortcakes…”
i am hungry now…………….
Great recipe! thanks! we should have fresh strawberries in a few weeks I hope.
Ame,
What?!?! I’m always hungry!
Melissa,
This is also delish with fresh peaches!! 🙂
I think I might have to drive to the store right this minute. I LOVE me some pudding. And combined with strawberry shortcake? Be still my heart!