Prep Time30m
Cook Time 15m
Ready Time 45m
Yield 10 cakes

INGREDIENTS

1 box Pillsbury Angel Food Premium Cake Mix

Additional ingredients to prepare cake mix per package directions

2 pounds Fresh Strawberries

2 boxes Instant White Chocolate Pudding 3.4 oz

2 cups 2% Milk

1 can Sweetened Condensed Milk

1 tub Frozen Whipped Topping thawed, 8 oz

PREPARATION DIRECTIONS

Step 1

Heat oven to 350°F. Prepare cake mix per package directions.

Step 2

Pour batter into greased jelly roll pan and bake for 15 minutes, until golden brown.

Step 3

Chill cake until no longer warm.

Step 4

In the meantime, whisk both boxes of instant pudding mix with cold milk until well combined. Whisk in sweetened condensed milk. Using a spatula, gently stir in thawed whipped topping.

Step 5

Pour cream mixture into gallon size resealable plastic bag and chill while cake is cooling.

Step 6

Reserve ten strawberries for garnish; dice remaining berries.

Step 7

When cake is cool, use knife to cut 20 squares of cake

Step 8

To begin stack, place ten cake square on parchment paper, evenly space about 1 inch apart. Evenly divide berries among the 10 forms.

Step 9

Cut a corner off the bag of cream and pipe a generous layer of cream on each shortcake, then top with a second cake square.

Step 10

Garnish with more cream and a sliced berry on top.

Nutritional Information Per Serving

Serving Size (1 cake stack (196g) ), Calories 330 (Calories from Fat 0), Total Fat 7g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 10mg, Sodium 480mg, Total Carbohydrate 56g (Dietary Fiber 1g, Sugars 49g, Includes 3g Added Sugars), Protein 6g, Potassium 277mg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 0mg, Iron 0mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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