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BREAKSTONE'S Sensational Creamy Strawberry Shortcake

Rated as 4.25 out of 5 Stars

"Fresh strawberries and creamy vanilla filling are layered between shortcake rounds, topped with whipped topping and more strawberries in this classic summer dessert."
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Ingredients

35 m servings 361 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Ready In

  1. Preheat oven to 425 degrees F. Beat 1/2 cup of the milk, the sour cream and 3 Tbsp. sugar in large bowl with wire whisk until well blended. Stir in baking mix until just moistened. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 minutes or until top is golden brown. Remove from pan to wire rack; cool completely.
  2. Add remaining 3/4 cup milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping. Toss strawberries with 1/3 cup sugar; set aside. Cut cake horizontally in half to make two layers.
  3. Place bottom cake layer on serving plate; top with half of the strawberry mixture. Spread with pudding mixture; cover with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store any leftover shortcake in refrigerator.

Footnotes

  • Kraft Kitchens Tips:
  • Size-Wise: Dessert can be part of a balanced diet but remember to keep tabs on portions.
  • Substitute: Substitute 2 pkg. (10 oz. each) frozen sliced strawberries for the fresh strawberries.
  • Make Ahead: This dessert is best when assembled right before serving. You can assemble this dessert in minutes if you have all the ingredients ready. Bake cake ahead and cool. Have strawberries sliced and mixed with the sugar. And make sure the whipped topping is thawed.

Nutrition Facts


Per Serving: 361 calories; 11.3 g fat; 59.5 g carbohydrates; 4.4 g protein; 7 mg cholesterol; 620 mg sodium. Full nutrition

Reviews

Read all reviews 15
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I loved this recipe! I followed it to the letter, except my berries were so sweet that I skipped mixing them with sugar. Super easy and it looks very classy and elegant. I will definitely mak...

Most helpful critical review

This shortcake to me was a HUGE disappointment. I generally prefer strawberry shortcake that is on a more biscuit-y bread, but this shortcake was dry, and lacked any flavor. The topping was good...

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This shortcake to me was a HUGE disappointment. I generally prefer strawberry shortcake that is on a more biscuit-y bread, but this shortcake was dry, and lacked any flavor. The topping was good...

I loved this recipe! I followed it to the letter, except my berries were so sweet that I skipped mixing them with sugar. Super easy and it looks very classy and elegant. I will definitely mak...

Love it! Perfect sweetness in the shortcake portion. I opted to skip the extra sugar to coat the strawberries since the berries we had were very sweet as is. After it was all assembled though, I...

Very easy and delicious. It was nice not to roll dough. The only problem was that it didn't seem to rise enough to cut in half, so I just did it in one piece. I used cream cheese instead of s...

The vanilla cream was really good but the shortcake tasted like a big biscuit. It wasn't bad just not cake like which is what I wanted. Next time I'll use a pound cake with the vanilla cream f...

Delicious! Tasted more like a strawberry shortcake the nexy day after flavors had time to soak in.My biscuit fell apart but I idn't cool it long enough I guess.can't wait to make again :)

This was great! I made it for my boyfriend's birthday and we loved it. The shortcake part isn't too sweet (I'd probably add a tiny bit more sugar to that next time) but it balanced out nicely wi...

I make the shortcake portion of this recipe (and have to remind myself everytime to only use 1/2 cup milk!) I've always made shortcake "biscuits" like my mom; when I stumbled on this recipe and ...

this was very good. Served it at Easter dinner and everyone loved it. The only thing I would do differently is use more vanilla pudding to make it a little more flavorful and moist.