Decadent Mini Strawberry Shortcakes
Servings: 10 Cakes
Ingredients
- 1 box Vanilla Cake Mix
- Water Oil and Eggs as Listed on Box
- 2 lbs Fresh Strawberries
- 2 boxes Instant White Chocolate Pudding 3.4 oz
- 2 cups 2% Milk
- 1 can Sweetened Condensed Milk
- 1 tub Frozen Whipped Topping thawed, 8 oz
Instructions
- Mix cake mix and other ingredients as listed on the box.
- Pour batter into greased jelly roll pan and bake at 350 degrees for 15 minutes, until golden brown.
- Chill cake until no longer warm.
- In the meantime, whisk both boxes of instant pudding mix with cold milk until well combined.
- Whisk in sweetened condensed milk. Fold in thawed whipped topping.
- Pour cream mixture into gallon size resealable plastic bag and chill while cake is cooling.
- Reserve ten strawberries for garnish; dice remaining berries.
- When cake is cool, use 3 inch cookie cutter to cut 20 circles of cake.
- Cut ten strips of freezer paper (3in x 12in). Wrap each strip around the cookie cutter and tape to create a mini cake form.
- Layer one cake circle inside each paper form. Evenly divide berries among the 10 forms.
- Cut a corner off the bag of cream and pipe a generous layer of cream on each shortcake, then top with a second cake circle.
- Garnish with more cream and a sliced berry on top.