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8 servings, 1/8 recipe (195 g) each
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Substitute 2 pkg. (600 g each) frozen sliced strawberries, thawed, for the fresh strawberries.
This dessert is best when assembled just before serving. But if you prep all the ingredients ahead of time, you can assemble it in just minutes! Bake the cake up to 24 hours ahead of time, then split the cake into layers after it is cooled and store in airtight container at room temperature. Toss the sliced berries with the sugar and refrigerate until ready to use. And refrigerate the Cool Whip overnight to thaw.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
found the biscuit part a bit thick. Next time will add a bit more milk. The pudding part also goes well with angelfood cake.
I made this for Easter dessert and it has been one of my signature desserts ever since! My father even requested on as his birthday cake. Very easy to make! You can also try it with different fruits!
I would rather have made a homemade biscuit bottom. The bisquick was quite heavy and dry. Everyone enjoyed it but not a recipe I would make again.