Strawberry Shortcake

Strawberry Shortcake
Strawberry Shortcake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup milk, divided

  • 1/4

    cup sour cream

  • 3

    Tbl. sugar

  • 2 1/4

    cups dry all purpose baking mix for biscuits

  • 1

    pkg. (4-serving size) Jello Vanilla Flavor Instant Pudding

  • 1

    tub (8oz) Cool Whip topping, thawed, divided

  • 4

    cups sliced strawberries

  • 1/3

    cup sugar

Directions

Preheat oven to 425 degrees. Mix 1/2 cup of the milk, sour cream and 3 Tbl. sugar in large bowl with wire whisk. Stir in baking mix until just blended. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 minutes or until top is golden brown. Remove from pan; cool completely on wire rack. Meanwhile, combine dry pudding mix and remaining 1/2 cup milk; blend well. Gently stir in half of whipped topping until well blended. Mix strawberries and 1/3 cup sugar in large bowl; set aside. Slice cake in half horizontally to make 2 layers. Place bottom cake layer on serving plate; top evenly with half of strawberry mixture. Spread with pudding mixture; top with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store leftover shortcake in refrigerator.

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