Fresh strawberries and a creamy filling make this one of the best strawberry shortcakes you'll ever have! With only 30 minutes of prep, this strawberry shortcake recipe might just be one of the easiest too.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups sliced strawberries
1/3 cup granulated sugar
3 Tbsp. butter
14 slices white bread, with crusts trimmed
2 Tbsp. granulated sugar
1 tub (500mL) Cool Whip Light Whipped Topping thawed
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How do I make it ?
COMBINE berries with 1/3 cup (75mL) sugar; let sit for 30 minutes. Drain berries; reserving 1/2 of the syrup.
GENTLY fold 1/2 cup (125mL) topping into drained berries. Set aside.
LIGHTLY butter one side of each bread slice; sprinkle with remaining sugar.
LINE bottom & sides of 8 x 4 in (1.5L) loaf pan with 7 slices, butter side up; trim to fit pan.
DRIZZLE 1/4 of syrup over; spoon half the berry mixture in pan.
COVER with 3 slices bread; spread with remaining berries.
PLACE remaining 3 slices on top; drizzle with remaining syrup; cover with plastic wrap; chill.
INVERT onto serving plate; frost with COOL WHIP and slice to serve.
Kraft Kitchen Tips!
Excellent source of Vitamin C.
Calories From Fat
% Daily Value
Total fat 16.1 g
Saturated fat 0 g
Total carbohydrate 49.3 g
Dietary fibre 0 g
Sugars 0 g
Protein 4.9 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.