Shaker Strawberry Summer Pudding


  • 1/2 loaf white bread, sliced
  • 1 quart ripe strawberries
  • 3/4 to 1 cup sugar (depending on the sweetness of the berries)


  1. Line a 9-inch square pan with aluminum foil or wax paper.
  2. Remove the crust from the bread.
  3. Mash and sweeten strawberries.
  4. Place the bread slices slices on the bottom of the prepared pan.
  5. Spoon strawberries over the bread and alternate berries and bread until pan is filled. Cover with wax paper slightly smaller than the pan. Chill at least 8 hours or overnight.
  6. To serve, invert on a platter. Top with whipped cream. Scatter fresh berries on top and around edge.

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