Sugar Cookie Shortcake

Tender sugar cookies are layered high with fresh strawberries and cream. It's all so easy with Pillsbury® refrigerated cookies.

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2 reviews.
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  • prep time 25 min
  • total time 2 hr 10 min
  • ingredients 7
  • servings 10
 

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies, well chilled
2
tablespoons sugar
1
box (4-serving size) vanilla instant pudding and pie filling mix
1
cup cold milk
3/4
cup whipping cream
1
lb fresh strawberries, sliced
10
whole fresh strawberries, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil so edges extend over sides of pans. Cut cookie dough in half. In bottom of each pan, press half of dough. Sprinkle each cookie layer with 1 tablespoon sugar. Bake about 20 minutes or until light golden brown. Cool in pans on cooling racks 10 minutes.
  • 2 Use foil to lift cookie layers from pans; place on cooling racks. Cool completely, about 20 minutes.
  • 3 In small bowl, beat pudding mix and milk with wire whisk about 2 minutes or until thickened. In another small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into pudding mixture. Reserve 1/2 cup mixture for garnish.
  • 4 Remove foil from cookie layers. Place 1 layer on serving plate. Spread with half of pudding mixture; top with half of the sliced strawberries. Place second cookie layer on strawberries; top with remaining pudding mixture and sliced strawberries.
  • 5 Spoon reserved pudding mixture onto center of shortcake. Arrange whole strawberries on top. Refrigerate at least 1 hour before serving. Cut into wedges.
  • 1 Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil so edges extend over sides of pans. Cut cookie dough in half. In bottom of each pan, press half of dough. Sprinkle each cookie layer with 1 tablespoon sugar. Bake about 20 minutes or until light golden brown. Cool in pans on cooling racks 10 minutes.
  • 2 Use foil to lift cookie layers from pans; place on cooling racks. Cool completely, about 20 minutes.
  • 3 In small bowl, beat pudding mix and milk with wire whisk about 2 minutes or until thickened. In another small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into pudding mixture. Reserve 1/2 cup mixture for garnish.
  • 4 Remove foil from cookie layers. Place 1 layer on serving plate. Spread with half of pudding mixture; top with half of the sliced strawberries. Place second cookie layer on strawberries; top with remaining pudding mixture and sliced strawberries.
  • 5 Spoon reserved pudding mixture onto center of shortcake. Arrange whole strawberries on top. Refrigerate at least 1 hour before serving. Cut into wedges.

EXPERT TIPS

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Expert Tips

This recipe could easily be converted to triple berry. Use 2 cups sliced strawberries, 1 cup blueberries and 1 cup raspberries for the 1 lb strawberries.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
6g,
6%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
40mg
40%;
Sodium
290mg
290%;
Total Carbohydrate
45g
45%
(Dietary Fiber
0g
0%
  Sugars
30g
30%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
40%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.