Copycat Strawberry Shortcake Ice Cream Topping Food

BRUSTER'S STRAWBERRY SHORTCAKE (COPYCAT)

Steps:

• In a big serving bowl, place the slices of pound cake in the bottom.
• Top with the ice cream, then strawberries, then whip cream, and last but not least, the cherry.
• And there you have it!

STRAWBERRY CREAM SHORTCAKE

Steps:

• In a medium bowl, mix together the cream cheese, margarine, and powdered sugar. Set aside.
• In a large bowl, mix together the pudding mixes with the milk (mix for two minutes), then add the cream cheese mixture.
• Once this is mixed together, then fold in the whipped topping.
• Cut the pound cake into approximately 20 slices.
• Arrange a layer of pound cake in a 9" x 13" x 2" dish. Cover with cream cheese mixture.Spread all of the strawberries over this and cover with cream cheese mixture.
• Add another layer of pound cake, and then finish with the remaining cream cheese mixture.
• Keep refrigerated!

PAULA DEEN'S STRAWBERRY CREAM SHORTCAKE

Steps:

• Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish.
• In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer.
• Fold in Cool Whip.
• Pour half of this over the cake and lay half of the strawberries on top.
• Repeat to make second layer.
• Refrigerate until well chilled.

STRAWBERRY ICE CREAM TOPPING

Steps:

• Combine all ingredients into a small saucepan.
• Bring to a boil over medium-high heat; let boil for 5-10 minutes, or until thickened.
• Remove from heat and stir in extract.
• Puree in blender and strain out seeds, if desired.