1 tub (8 oz) Cool Whip Whipped Topping, thased, divided
4 cups sliced strawberries
1/3 cup sugar
Preheat oven to 425 degrees. 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 12-15 mins or until top is golden brown. Remove from pan; cool completely on wire rack.
Meanwhile, combine dry pudding mix and remaining 1/2 cup milk; blend well. Gently stir in half of whipped topping until well blended. Mix strawberries and 1/3 cup sugar in large bowl; set aside. Slice cake in half horizontally to make 2 layers.
Place bottom cake layer on serving plate; top evenly with half of strawberry mixture. Spread with pudding mixture; top with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store leftovers in fridge.
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