Ingredients

1 1/4 cups milk, divided
1/4 cup sour cream
3 Tbsp. sugar
2 1/4 cups dry all-purpose baking mix for biscuits
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1 1/2 cups thawed Cool Whip Whipped Topping, divided
4 cups sliced strawberries
1/3 cup sugar

Just Follow Our Simple Steps

1. PREHEAT oven to 425°F. Mix 1/2 cup of the milk, sour cream and 3 Tbsp. 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 min. or until top is golden brown. Remove from pan; cool completely on wire rack.

2. MEANWHILE combine dry pudding mix and remaining milk; blend well. Gently stir in half of the whipped topping until well blended.

3. MIX strawberries and 1/3 cup sugar in large bowl; set aside.

4. SLICE cake horizontally to make 2 layers. Place bottom cake layer on serving plate; top evenly with half of the strawberry mixture. Spread with pudding mixture; top with top cake layer.

5. SPREAD with remaining whipped topping; top with strawberry mixture. Serve immediately.Store leftover shortcake in refrigerator.

Makes 8 servings, 1 slice (194 g) each.