Strawberry Short Cake


Strawberry Short Cake

Course: Dessert
Keyword: Strawberry Short Cake


  • 1 16-ounce Sara Lee frozen pound cake thawed
  • 1 5.1-ounce box instant vanilla pudding mix
  • 1 12-ounce can evaporated milk chilled
  • 1 16-ounce carton Cool Whip divided
  • 2 16-ounce cartons frozen sweetened sliced strawberries thawed


  • Cut pound cake in half lengthwise (into 2 layers).
  • Keeping layers separate, cut each into 1-inch squares.
  • In a large bowl, mix dry vanilla pudding mix with evaporated milk (it will be very thick).
  • Fold about two-thirds of Cool Whip into the pudding mixture with a whisk.
  • In a truffle bowl or clear glass bowl, put 1 layer of pound cake cubes in the bottom.
  • Layer 1 carton strawberries over pound cake (use juice or not; however you like it).
  • Layer half the pudding mixture on top.
  • Repeat layers then top off with remaining Cool Whip.
  • Cover with plastic wrap and refrigerate until ready to use.


Looking for a recipe to use for all those beautiful strawberries this summer? I have the perfect recipe for you. This Strawberry Shortcake is one of my favorites. I love strawberries during the summertime. It’s so refreshing this time of year. This recipe and others like it can be found in our Mississippi Church Suppers cookbook!
Mississippi Church Suppers Cookbook