BREAKSTONE'S Sensational Creamy Strawberry Shortcake Recipe -
BREAKSTONE'S Sensational Creamy Strawberry Shortcake Recipe
  • READY IN 35 mins

BREAKSTONE'S Sensational Creamy Strawberry Shortcake

Recipe by  

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

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  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.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 35 mins


  • 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.

Reviews More Reviews

Most Helpful Positive Review
May 21, 2009

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 make this again!

Most Helpful Critical Review
Mar 08, 2011

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, but it's hard to miss on that because it's pretty standard. I am giving this only one star because I think the bread of the shortcake really makes or breaks it, and this seriously broke it! I won’t be making this again.


16 Ratings

Jun 29, 2009

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 did sprinkle the berries on the top with less than a tblsp of sugar. Everyone loved this and it makes a very pretty presentation!

May 07, 2009

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 sour cream though, and I'm not sure if that affected it. I will definitely make it again though.

Jan 03, 2011

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 filling from this recipe.

Jan 04, 2010

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 :)

Dec 22, 2009

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 with the rest of the ingredients. I'll definitely make it again!

Jun 26, 2009

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 gave it a shot, WOW! It's my go-to recipe now. Easy, and I love the inclusion of sour cream. I sprinkle granulated sugar on top of the cake before baking. Though not a traditional "shape" for shortcake in my family, the taste is gaining acceptance. I serve wedges of shortcake with slightly mashed and sweetened berries and a touch of whipped cream. No pudding for us -- that's a bit too far out of my comfort zone. *Grin*


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 59.5 g
  • 19%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 620 mg
  • 25%

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

See More
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Menus

Sorry, there are no related menus here yet.
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States