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href="http://www.recipetips.com/glossary-term/t--36235/shortcake.asp">Shortcake is an attractive addition to any table for Easter
dinner or for any special occasion. For another fun strawberry treat, see
href="http://www.recipetips.com/kitchen-tips/t--1133/how-to-make-homemade-ice-cream.asp">How to Make Homemade
Strawberry Ice Cream.
Directions
- Grease cake pan.
- Preheat oven to 425°.
- Beat 1/2 cup of milk, plain yogurt and
3 tablespoons of sugar in a medium bowl with a wire whisk until well blended.
Stir in the
baking mix and lemon zest just until combined.
Spread evenly in the cake pan.
Bake for
12-15 minutes or until the top is golden brown.
Remove the cake from the pan and completely
cool on a wire rack.
Meanwhile, add the dry pudding mix to 3/4 cup of milk in a mixing
bowl.
Beat with a wire whisk until thickened, approximately 1-2 minutes.
Fold in the non
dairy whipped topping.
Set aside in the refrigerator.
Slice two pints of strawberries in
half. Place half in a mixing bowl and reserve the other half for decorating.
Mix in 1/3 cup
of sugar with the strawberries and mash them with a potato masher until mostly mashed.
Cut
cake in half horizontally to make two layers.
Place bottom layer on a cake plate and top with the mashed strawberries.
Then top the
strawberries with half of the whipped topping and pudding mixture.
Cover with the top cake
layer and spread with the remaining whipped topping and pudding mixture.
Arrange halved
strawberries on the top of the cake as desired.
Sprinkle with sugar and add mint leaves for garnish if desired. Serve immediately.
Store
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