Strawberry Shortcake

Strawberry Shortcake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup milk

  • ¼

    cup sour cream

  • 3

    tbsp sugar

  • cup dry baking mix for biscuits

  • 1

    package (4 serving size) vanilla instant pudding and pie filling

  • 1

    (8 oz) tub cool whip, thawed

  • 4

    cups sliced strawberries

  • cup sugar


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


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