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Simply Sensational Strawberry Shortcake

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prep time

20 min

total time

35 min

makes

8 servings, 1/8 dessert (195 g) each

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video by: kraft

recipe by: kraft

What You Need

1-1/4 cups cold milk, divided

1/4 cup sour cream

3 Tbsp. sugar

2-1/4 cups all-purpose baking mix

1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

1-1/2 cups thawed Cool Whip Whipped Topping, divided

4 cups sliced fresh strawberries

1/3 cup sugar

Make It

HEAT oven to 425°F.

BEAT 1/2 cup milk, sour cream and 3 Tbsp. sugar in large bowl with whisk until well blended. Add baking mix; stir just until moistened. Spread onto bottom of greased 9-inch round pan. Bake 12 to 15 min. or until golden brown. Remove from pan to wire rack; cool completely.

BEAT pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the Cool Whip. Toss berries with 1/3 cup sugar. Cut cake horizontally in half.

PLACE bottom cake layer on plate; top with half the strawberries. Spread with pudding mixture; cover with top cake layer. Spread with remaining Cool Whip; top with remaining strawberries. Serve immediately. Refrigerate leftovers.

kraft kitchens tips

Substitute

Substitute 2 pkg. (600 g each) frozen sliced strawberries for the fresh strawberries.

Make Ahead

This dessert is best when assembled just before serving. But you can prepare the ingredients ahead of time. Thaw the Cool Whip overnight in the refrigerator, bake the cake a few hours before serving, and toss the strawberries with the sugar before refrigerating until ready to use.