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Sugar Cookie Shortcake

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Sugar Cookie Shortcake
  • Prep 25 min
  • Total 2 hr 10 min
  • Ingredients 7
  • Servings 10
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Tender sugar cookies are layered high with fresh strawberries and cream. It's all so easy with Pillsbury™ cookie dough.
By Pillsbury Kitchens
Updated Apr 22, 2021

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.

Nutrition Information

340 Calories, 16g Total Fat, 3g Protein, 45g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
6g
31%
Trans Fat
2 1/2g
Cholesterol
40mg
13%
Sodium
290mg
12%
Potassium
120mg
3%
Total Carbohydrate
45g
15%
Dietary Fiber
0g
0%
Sugars
30g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
4%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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