It's been so long since I've been on here that I'm not even sure where to begin! The last recipe I posted was a strawberry cake. And this...well, this is a Strawberry Shortcake Cake. I made it for my oldest's birthday! Three months ago.
Once again, where is my life going.
I have a few random pictures of this cake, but the point is that it's really yummy. And you can't use too many strawberries. It's inspired by a Paula Deen recipe, but I tripled the amount of strawberries she called for.
Telling you what. Can't use too many strawberries. Especially when they're in season.
Oh! And did you want to see Bitty? She's almost two months old, y'all. Oh the sweetness.
Strawberry Shortcake Cake
Inspired by Paula Deen
1/2 of a homemade poundcake (I used a basic recipe), sliced thin
3 lbs. strawberries, hulled and sliced
1 large box vanilla instant pudding mix
1 1/2 cups milk
14 oz. can sweetened condensed milk
1 tsp vanilla extract
12 oz. container Cool Whip
Whisk together the pudding mix and milk. Whisk in the sweetened condensed milk and the vanilla. Use a spatula to fold in the Cool Whip.
Place a layer of poundcake on the bottom of a 9x13 baking dish. Evenly layer strawberries on top. Spread about half of the Cool Whip mixture on top. Repeat the layers, ending with the Cool Whip mixture. Cover and place in the refrigerator until completely chilled.