I LOVE fresh strawberries! As a child, there were farms where I would go with my mom and sister to pick them. I didn’t love the picking, but I did love how the owners let children eat all they wanted. Trust me, I ate much more than I ever picked! We would come home with gallons of berries to eat and make into delicious treats. As an adult living in Kentucky, I found a farm and roadside stand on the way from my house to the county school where I taught. It became my yearly ritual to stop and buy plenty for eating, jelly making, and freezing for making desserts in the winter time.
This recipe has now become a family favorite! Whether for my family, company or a church potluck, the bowl comes back empty every time! It is quick, easy to make, and super delicious!
- 1 cup cold milk
- 1 cup sour cream
- 1 (3.4 ounce) instant vanilla pudding mix
- 1/2 cup sugar
- 2 cups heavy whipping cream, whipped with 1/2 cup sugar
- 1 box angel food cake mix, baked according to package directions and torn into pieces
- 4+ cups fresh strawberries, sliced
In a large bowl, beat the milk, sour cream, 1/2 cup sugar, and pudding mix on low speed until thickened.
Fold in sweetened whipped cream.
Place half of the cake cubes in a 3-qt. glass bowl.
Arrange a third of the strawberries around sides of bowl and over cake.
Top with half of the pudding mixture.
Top with remaining berries.
Refrigerate for 2 hours before serving.
Source: Taste of Home