Inside Out Strawberry Cheesecake Shortcakes

Welcome to day 6 of our 4th of July recipe countdown! Ready for something sweet? Strawberry shortcake is such a light and refreshing summertime treat, but when you have a large crowd like I do, it’s not ideal for serving. Either you have to hover over the baking dish and cut everyone a slice, or hope your guests won’t cut too large of a piece leaving others without a taste. Then, there’s those who put way too much on their plate and waste most of it. Don’t you just cringe when people take more than they need, and end up throwing it out? But I digress…

During the course of our friendship, I’m sure you’ve learned how much I love a 1-2 bite appetizer or dessert. They’re just so cute and compact, supplying all the flavor you need in one convenient package. More enjoying, less wasting = enough to go around.

So I’ve switched things up a bit (shocking, I know), and instead of burying large, vibrant red strawberries below layers of cake and cream, I’ve turned them into a serving cup for a beautiful presentation.

With options for sugar-free and fat-free pudding mixes and low-calorie angel food cake, you can feel good about eating more than one of these delights. Sticking with our patriotic theme, I’ve made them red, white and blue. In addition to aesthetics, they are also quite scrumptious!

Just hollow out some strawberries, fill with cake and pudding, and top with a blueberry! Quick, easy and delicious. Just the way I like it.

Ingredients:

2 packages large strawberries

1 box cheesecake flavored instant pudding

2 cups cold milk

1 package blueberries

1 box of your favorite vanilla cake or angel food cake mix

Instructions:

Whisk together pudding mix and cold milk until it begins to solidify. Allow to set for a few minutes.