Strawberry Shortcake Revised

Strawberry Shortcake Revised

Is it your friend's, co-worker's or someone in your family's birthday, and you would like to bake that unique cake for him or her, but you are torn between baking a chocolate, carrot or vanilla cake? Cupcakes or a pan cake? With all the choices out there to chose from, what will you make?

I highly reccommend an easy-to-bake and delicious, all around favorite, strawberry shortcake. Tender yellow cake with layers of vanilla pudding, cool whip and fresh strawberries. Best served after chilling in the fridge overnight, but the wait is well worth it! Whip this up for your next BBQ or party, and wait for the oohs and ahhs to rain down, you domestic goddess, you.

INGREDIENTS:

*3 cups all-purpose flour
*2 1/2 cups sugar
*1 1/2 cups shortening (half margarine or butter, softened, if desired)
*1 1/2 cups milk
*5 teaspoons baking powder
*1 1/2 teaspoon salt
*1 1/2 teaspoon vanilla
*5 eggs

A pack (which contains 4) of Snack Pack vanilla pudding
1 16oz cool whip
Fresh strawberries, sliced.

PROCEDURE:

Position a rack in the center of the oven, and heat the oven to 350°F. Butter and flour (or you can use PAM baking spray) two 8-inch round (or one square) cake pan.

Beat ALL ingredients in a large bowl on medium speed, scraping bowl constantly, until blended, about 40 seconds.
Beat on high speed, scraping bowl occasionally, 5 minutes.
Pour batter into pan(s)

Bake until wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool 10 minutes; remove from pans. Cool completely.

Once cake has cooled off, use your hands to crumble and tear it all into small pieces.
Add a 2 inch layer of the crumble to the bottom of a container or bowl.
Add 2, out of the 4, pudding packs on top of crumble.
Add a generous amount of cool whip on top of the pudding.
Add slices of fresh strawberries on top of the cool whip.
(THINK LAYERS!)

REPEAT! Above steps.

ENJOY!!!!