Simply Sensational Strawberry Shortcake

65 8 servings, 1/8 recipe (195 g) each
No referer *
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(49) 37 Reviews
Prep Time
Total Time

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

This scrumptious shortcake provides the perfect stage for strawberries to shine.

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Whisk 1/2 cup milk, sour cream and 3 Tbsp. sugar in large bowl until blended. Add baking mix; stir just until moistened. Spread onto bottom of 9-inch round pan sprayed with cooking spray. Bake 12 to 15 min. or until golden brown. Cool 10 min.; remove 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 strawberries with 1/3 cup sugar.
  • Cut cake horizontally in half; stack layers on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining Cool Whip and strawberry mixture.


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

Make Ahead

This dessert is best when assembled just before serving. But if you prep all the ingredients ahead of time, you can assemble it in just minutes! Bake the cake up to 24 hours ahead of time, then split the cake into layers after it is cooled and store in airtight container at room temperature. Toss the sliced berries with the sugar and refrigerate until ready to use. And refrigerate the Cool Whip overnight to thaw.


  • 8 servings, 1/8 recipe (195 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (195 g) each
Calories 330
% Daily Value
Total fat 10g
Saturated fat 5g
Cholesterol 5mg
Sodium 620mg
Carbohydrate 59g
Dietary fibre 2g
Sugars 31g
Protein 5g
Vitamin A 4 %DV
Vitamin C 80 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • FantasticFrans |

    found the biscuit part a bit thick. Next time will add a bit more milk. The pudding part also goes well with angelfood cake.

  • SarahRogers |

    I made this for Easter dessert and it has been one of my signature desserts ever since! My father even requested on as his birthday cake. Very easy to make! You can also try it with different fruits!

  • ci14 |

    I would rather have made a homemade biscuit bottom. The bisquick was quite heavy and dry. Everyone enjoyed it but not a recipe I would make again.