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There are few things I want to do less in the summer than turn on my oven. Which means I’m not baking nearly as much as I want to. Scratch that, as much as I need to.

Yes, baking is a need.

So I’m forced to find other ways to satisfy my sweet tooth, indulge my creativity and feed my family and friends.

Poor me, right?

My latest creation is a variation on the traditional strawberry shortcake, which is one of my all time favorite summer treats. Fresh strawberries on light as air cake and topped with whipped cream? Yes please!

Of course, the traditional recipe was way too simple for me. I had to take it up a notch. Because that’s what I do.

So I created this layered beauty of a dessert. It’s cool and refreshing, and you never have to turn on the oven. Unless of course you want to make your own angle food cake, which I totally wanted to do. And I will. One day, when the sun stops warming my house to an unbearable 85+ degrees.

It’s super easy too. You just zest…

dump…

and pour.

Heat over the stove and whisk, whisk, whisk until thickened.

Pour, cover and then chill for a while, as the pudding chills in the fridge.

Stir in the oh-so-fluffy whipped cream. Take a bite. It’s OK, you’re testing it.

Chop, slice and dice.

Then layer…layer…layer…layer…

Finally, before you dig in, just sit and marvel at it’s beauty.

Because it won’t last long once you take that first bite.

Key Lime Strawberry Shortcake

Inspired by Eat Better America

Serves 6

• 1-1/2 cups skim milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 cup lime juice {bottled is fine}
• 1/2 teaspoon finely grated lime peel
• 2 cups frozen {thawed} whipped topping
• Angle food cake
• Fresh strawberries
• Vanilla sugar or granulated sugar

In a medium sized sauce pan stir together the milk, granulated sugar, cornstarch, vanilla extract, lime juice and lime peel. Whisk until the corn syrup has completely dissolved. Heat to boiling over medium high to high heat, stirring constantly. Boil for one minute, while stirring.

Pour the mixture into a medium-sized bowl and cover with plastic wrap. The plastic wrap needs to be touching the surface of the pudding, so a skin doesn’t form. Chill in the fridge for 30 minutes or longer.

Stir the whipped topping into the cooled pudding. Set aside.

Chop the angle food cake into 1-inch cubes. Slice the strawberries and sprinkle with sugar, or vanilla sugar if you have it.

In ice cream, or martini, glasses put about 1 tablespoon of the pudding in the bottom. Layer the chopped angle food cake, and smoother with more pudding. Top with the sugared-strawberries.

Grab a spoon. Dig in.

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http://alli-n-son.com/2011/06/02/mini-peach-cobblers

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Tagged as: dessert recipes, key lime pudding, key lime strawberry shortcake, no-bake desserts, sweet tooth friday