Strawberry Shortcake

By boscobojo

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

Preparation

Step 1

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.