Enjoy layers of delicious shortcake and juicy berries in a jar with these berry shortcake cups. Made easy by using Duncan Hines® Classic Yellow Cake and made perfect for Easter with PEEPS® Lavender Marshmallow Bunnies!
Time
1 hrs
Servings
12
This PEEPS® inspired creation is courtesy of:
Duncan Hines®
Preheat oven to 350°. Spray a 13×18-inch baking sheet with PAM® Baking Spray and line bottom with parchment paper.
Beat cake mix, pudding mix, milk, eggs and butter in large bowl with an electric mixer on low speed until blended, about 30 seconds. Beat on medium speed 2 minutes. Pour into prepared baking sheet and spread evenly.
Bake 18 to 22 minutes, until toothpick inserted in center comes out clean. Cool completely on a wire rack.
Meanwhile, place berries in a medium bowl with sugar and lemon juice. Stir until sugar is dissolved and refrigerate 30 minutes, stirring at least once.
Cut cooled cake into 1-inch pieces. Divide half the cake pieces into twelve half-pint jars, pressing down gently. Divide mixed berries into jars and top with remaining cake pieces.
Just before serving, top each berry shortcake cup with Reddi-wip® and a PEEPS® Lavender Marshmallow Bunny. Enjoy!
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