Strawberry shortcake is one of my favorite summer desserts. Years ago I was introduced to this recipe at Weight Watchers. The recipe has morphed into what it is now. It can work well for many diets; sugar free, fat free, full fat or full sugar. It is equally delicious in every version. These are the basic ingredients.
1 – 8 oz. Free Cool Whip
2 – 4 serving packs Strawberry Jell-O
2 C. hot water
15 – 13 oz. Angel food cake, cubed
4 C. Strawberries quartered, frozen
½ C. Sugar or Splenda
This is a really quick recipe. You start with a readymade cake and you cut it into cubes. You can use fresh or frozen strawberries, just cut them into quarters and they need to be frozen.
The Jell-O can be regular or sugar – free. Your prep is really quick. Once you cube the entire cake, set it aside. Dissolve the Jell-O in the hot water, fold in the frozen strawberries and sugar. Quickly stir in the cake cubes, so that all the liquid is absorbed into the cake. Pour it into a Bundt cake pan to set. It should be set in an hour. Once you unmold the cake, ice it completely with the Cool Whip and Enjoy!
This is the first of many summer desserts.
Remember to BE NICE, BE KIND and BE OF SERVICE