Light strawberry shortcake

6 servings

Ingredients

Quantity Ingredient
3 cups Strawberries, sliced
⅓ cup Sugar
3 tablespoons Butter
14 slices White bread, trimmed of crusts
2 tablespoons Sugar
16 ounces Tub of cool whip, thawed

Directions

Prep time: 30 minutes. Chill time: Overnight Combine the berries with ⅓ cup sugar and let stand for about 30 minutes. Drain and reserve the syrup. Fold in about ½ cups cool whip into the drained berries and set aside. Lightly butter one side of each slice of bread and sprinkle with a little sugar. Line bottom and sides of 8x4 inch loaf pan with about 7 slices of the bread, trimming bread to fit the pan. Using the reserved syrup drained from the strawberries, drizzle over bread. (don't soak it though) Arrange fresh berries onto bottom. Cover with about three slices more bread, trimming to fit. Drizzle more syrup. Arrange more strawberries and cover with remaining bread. Drizzle with syrup. Cover with plastic wrap and chill overnight.

Before presentation: Unwrap and invert onto serving platter. 'Frost' with thawed Cool Whip and garnish with fresh sliced berries and fresh sprigs of mint.

Origin: Adapted from Kraft 'What's Cooking' magazine, 12 th issue.

Shared by: Sharon Stevens, May/95.

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