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Strawberry Shortcake

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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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