ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Simply Sensational Strawberry Shortcake

Prep time 20 mins
Yield Makes 8 servings

Ingredients

  • 1 1/4 cups milk, divided
  • 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 3 tablespoons sugar
  • 2 1/4 cups all-purpose baking mix
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 4 cups sliced fresh strawberries
  • 1/3 cup sugar

How to Make It

  1. HEAT oven to 425° F.

    BEAT 1/2 cup milk, sour cream and 3 Tbsp. sugar in large bowl with whisk until well blended. Stir in baking mix just until moistened. Spread onto bottom of greased 9-inch round pan. Bake 12 to 15 min. or until golden brown. Cool in pan 5 min. Remove cake 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 strawberries with 1/3 cup sugar.

    CUT cake horizontally in half to make 2 layers; stack on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining COOL WHIP and strawberry mixture. Serve immediately.

    Nutritional Information
    Calories: 360
    Total fat: 12 g
    Saturated fat: 8 g
    Cholesterol: 10 mg
    Sodium: 590 mg
    Carbohydrate: 60 g
    Dietary Fiber: 2 g
    Sugars: 33 g
    Protein: 5 g
    Vitamin A: 4% DV
    Vitamin C: 80% DV
    Calcium: 10% DV
    Iron: 8% DV