Strawberry Shortcake
By á-3646
Ingredients
- 1 cup milk
- 1/4 cup sour cream
- 3 tbsp sugar
- 2 1/4 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
- 1/3 cup sugar
Details
Preparation
Step 1
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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