I’d tell you all about our trip to the strawberry patch this week, but honestly, there’s not much to tell. We went, Eleanor delighted in helping me pick lots of red, juicy berries, Henry did great for about half a row before he started asking to go home.
So in lieu of funny toddler antics, here’s what we did with the berries after we got them home.
Strawberry Cream Shortcake
1 large Sara Lee pound cake
1 5.1-oz. vanilla pudding instant mix
1 ½ cups water
1 can sweetened condensed milk
1 t vanilla
1 12-oz. Cool Whip
2 cups strawberries, hulled and diced
Slice cake thin and layer half of the slices in a 9×13 glass pan. Combine pudding, water, milk and vanilla with mixer. Fold in Cool Whip. Pour half of this mixture over cake and layer with half of the strawberries. Repeat. Chill.
You might want to make a double batch, because trust me, you won’t want to share.