Call me a snob if you must, but I just can’t settle for normal desserts anymore.
If you frequent my blog at all (it’s right here in case you haven’t been,) then you can tell by looking at the recipes I share. It’s not that I don’t appreciate them…don’t get me wrong, I totally do!
I just like to mix it up a little. Take this Tropical Bliss Strawberry Shortcake, for example. It’s shortcake elevated, and is totally worth the minimal amount of effort required to throw them together.
Ambrosia salad. Ever heard of it? You know, that pineappley, cream cheesey, maraschino cherry-studded stuff grandma serves at Thanksgiving dinner, right next to the turkey?
This is a liiiiiitle bit like that, but absolutely light and fruity and springy and so freaking GOOD.
That’s right! SPRING! It’s insane that it’s literally right around the corner, but the time has come to tuck away those heavy coats and slow cookers and break out the flip flops and grills!
And while you’re preheating that grill, these easy little shortcakes can be whipped up and devoured as a pre-dinner snack.
You deserve it…(and hopefully dinner takes a while to cook!)
- 1 box instant vanilla pudding mix
- 1 8oz. can crushed pineapple in juice, undrained
- 2 cups fresh strawberries, chopped (separated)
- 1/4 cup unsweetened coconut
- 1 cup whipped topping (homemade or store-bought)
- 2 teaspoons granulated sugar
- 8 shortcake dessert shells
- Combine pudding mix, crushed pineapple, 1 cup chopped strawberries, and coconut in a medium bowl. Mix well, then gently stir in whipped cream. Cover bowl with plastic wrap and refrigerate.
- Place remaining strawberries in a small bowl, then sprinkle with sugar. Cover with plastic wrap and refrigerate, allowing berries to macerate at least 1 hour.
- Arrange 4 shortcake cups on 4 plates. Spoon 1 Tablespoon macerated strawberries with syrup in the hollowed spot in the shortcakes, then top with fruit cream. Layer on second shortcake shell, then repeat strawberry and fruit cream layering. Top with more macerated strawberries and a sprinkle of coconut. Garnish with a sliced strawberry on the side.
What is your favorite springtime dessert?