Serves: 12
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon orange rind
1/4 teaspoon salt
2/3 cup shortening
2/3 cup milk
1 egg, beaten
1 teaspoon vanilla
1 (14 ounce) can sweetened condensed milk
1 (4 serving size) instant vanilla flavor pudding mix
1/2 cup cold water
1 (4 ounces) container frozen non-dairy whipped topping, thawed
1 quart fresh strawberries, hulled and sliced
Preheat oven to 450 degrees. In medium bowl, combine flour, sugar, baking powder, rind (if desired) and salt. Cut in shortening until crumbly. In medium bowl, combine milk, egg and vanilla. Add to dry ingredients, stirring until just moistened. Spread into 2 greased 8" or 9" round layer cake pans. Bake 10 minutes or until golden. Remove from pans, cool completely. Meanwhile, in large bowl, combined sweetened condensed milk and water, beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Chill 30 minutes. Place 1 shortcake layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat. Store covered in refrigerator.
0 comments:
Post a Comment