Recipe by BREAKSTONE'S
"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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1 1/4 cups
BREAKSTONE'S Reduced Fat Sour Cream
2 1/4 cups
all-purpose baking mix for biscuits
1 pkg. (4 serving size)
JELL-O Vanilla Flavor Instant Pudding
1 (8 ounce) tub
COOL WHIP Whipped Topping, thawed, divided
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!
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.
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!
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.
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.
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 with the rest of the ingredients. I'll definitely make it again!
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*
* Percent Daily Values are based on a 2,000 calorie diet.
BREAKSTONE'S Sensational Creamy Strawberry Shortcake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 102
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