Strawberry Shortcake Shooters Recipe
Make these easy strawberry shortcake shooters for a fun, single-serving twist on a classic strawberry shortcake recipe perfect for summer!
Servings: 12 servings
Ingredients
- 16 ounces fresh strawberries sliced
- 2 Tablespoons sugar
- 1 Tablespoon lemon juice
- 1 5.9 ounce package instant vanilla pudding mix
- 3 cups whole milk or milk of choice, cold
- 12 ounces whipped topping thawed
- 1 pound pound cake
Instructions
- In a large bowl, add the strawberries, sugar, and a squeeze of lemon juice. Set the fruit aside for 30 minutes or until the berries begin to release their natural juices.
- Using a hand mixer or a stand mixer, beat the pudding mix and milk until smooth. Let stand for 5 minutes or until the mixture thickens. Add the whipped topping, and beat again until smooth.
- Slice the pound cake in 1 inch slices. With the back of a fork, gently press down to crumble.
- Assemble the shooters starting by placing 1 slice of the crumbled cake in each 6 ounce cup.
- Layer ⅓ cup strawberries 1/2 cup of the pudding mixture, repeating until all the cups have been filled. Repeat.
- Refrigerate for at least 2-3 hours or ideally overnight.
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 46mg | Sodium: 280mg | Potassium: 217mg | Fiber: 1g | Sugar: 27g | Vitamin A: 183IU | Vitamin C: 23mg | Calcium: 128mg | Iron: 1mg
