Strawberry Shortcake Recipe With Angel Food Cake And Vanilla Pudding

If you're looking for a refreshing dessert to serve at your next gathering or just want to indulge in a sweet treat, try making a strawberry shortcake with angel food cake and vanilla pudding. This mouthwatering dessert combines the light and airy texture of angel food cake with the creamy goodness of vanilla pudding and the fresh sweetness of strawberries.

Ingredients:

1 box of angel food cake mix
1 package of instant vanilla pudding
2 cups of cold milk
1 pint of fresh strawberries
Whipped cream (optional)

Instructions:

Preheat your oven to 350°F.
Follow the instructions on the box of angel food cake mix to make the cake batter.
Pour the batter into an ungreased 9x13 inch baking pan and bake for 35 minutes or until the cake is golden brown and springs back when touched lightly.
Let the cake cool completely.
While the cake is cooling, slice the strawberries and set aside.
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, or until the pudding thickens.
Once the cake has cooled, cut it into small squares.
To assemble the strawberry shortcake, place a layer of angel food cake squares on the bottom of a large glass bowl or trifle dish.
Add a layer of vanilla pudding on top of the cake squares.
Add a layer of sliced strawberries on top of the pudding.
Repeat layers until you reach the top of the bowl or dish.
Top with whipped cream, if desired.
Garnish with fresh strawberries.
Chill in the refrigerator for at least 30 minutes before serving.

This strawberry shortcake recipe with angel food cake and vanilla pudding is a delicious and easy dessert that is sure to impress your guests. The combination of fluffy cake, creamy pudding, and juicy berries is a match made in heaven. Plus, it can be made ahead of time and chilled until ready to serve. Enjoy!