Best Shortcake Supreme Recipes

SHORTCAKE SUPREME

Shortcake Supreme image

The mother of my shortcakes recipe was necessity. I needed a quick way to use up a bounty of wild berries that we picked on a family camping trip one summer.-Kenna Robinson, Sault Ste Marie, Ontario

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

2-1/4 cups fresh or frozen blueberries and/or raspberries, thawed
2 to 3 tablespoons sugar
1 envelope whipped topping mix (Dream Whip)
12 thin slices angel food cake

Steps:

In a large bowl, combine berries and sugar; set aside. Prepare the whipped topping mix according to package directions. Top cake slices with berries and whipped topping.

Nutrition Facts : Calories 230 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 425mg sodium, Carbohydrate 50g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.

SUMMER SHORTCAKE SUPREME

Summer Shortcake Supreme image

I made up this version for a friend's birthday potluck at church a few years ago.

Provided by Sharron Boerum

Categories Fruit Desserts

Time 1h35m

Number Of Ingredients 6

Ingredients

1 box yellow cake mix
2 pt fresh strawberries
4 large fresh peaches
1/4 c granulated sugar
1 small box instant vanilla pudding
1 container frozen whipped topping, thawed

Steps:

1. Prepare cake mix as directed on box for 9x13 pan. Let cool completely. I like to make ahead and refrigerate, covered.
2. Wash and hull strawberries, let dry til damp. Cut in half, or quarters if large, and place in large bowl. Wash peaches, smoothing fuzz with hands under running water. Let dry and cut into 1/2 - 1 inch chunks. Put in bowl with strawberries. Add 1/4 cup sugar and stir gently to distribute. Store in fridge a few hours to allow to make it's own sauce with the added sugar.
3. In another large bowl, make vanilla pudding with only 1 cup milk, mix as directed on package. Carefully fold in thawed whipped topping thoroughly. Can see if completely mixed because pudding will be different color than topping. Store, covered, in fridge until time to serve.
4. Cut cake into squares. Can be sliced in half horizontally if refrigerated. Scoop strawberries and peaches with some juice over cake. Top with combined pudding/whipped topping mixture. Repeat if sliced in half for a double decker version.