Simply Sensational Strawberry Shortcake

1. 1

   Heat oven to 425 degrees F.

2. 2

   Beat 1/2 cup milk, sour cream, and 3 tablespoons sugar in large bowl with whisk until well blended.

3. 3

   Stir in baking mix just until moistened.

4. 4

   Spread onto bottom of greased 9-inch round pan.

5. 5

   Bake 12 to 15 minutes or until golden brown.

6. 6

   Remove from pan to wire rack; cool completely.

7. 7

   Cut horizontally in half, using toothpicks as a guide.

8. 8

   Add remaining milk to pudding mix in medium bowl; beat with whisk 2 minutes.

9. 9

   Stir in half the Cool Whip.

10. 10

    Toss strawberries with 1/3 cup sugar.

11. 11

    Stack cake layers on plate just before serving, spreading the pudding mixture and 1/2 the strawberry mixture between layers.

12. 12

    Top with Cool Whip and remaining strawberry mixture.Variation: Substitute 2 packages (10 ounces each) frozen sliced strawberries for the fresh strawberries.Each serving provides: 4%DV vitamin A, 80%DV vitamin C, 10%DV calcium, and 8%DV iron.Nutrition Information per Serving (using only 1 cup milk): 360 calories, 12g total fat, 8g saturated fat, 10mg cholesterol, 590mg sodium, 60g carbohydrate, 2g dietary fiber, 32g sugars, 4g protein, 4%DV vitamin A, 80%DV vitamin C, 10%DV calcium, 8%DV iron.

* Per serving · 4 servings · Values may vary.

No additional tips available.