Ingredients

• 1-1/4 cups milk, divided
• 1/4 cup sour cream
• 3 Tbsp sugar
• 2-1/4 cups all-purpose baking mix for biscuits
• 1 pkg. {4-serving size} Jell-O Flavor Instant Pudding & Pie Filling
• 1 tub {8 oz.} Whipped topping, thawed, divided
• 4 cups sliced strawberries
• 1/3 cup sugar

Directions

Preheat oven to 425 degrees F. Beat 1/2 cup of the milk, the sour cream and 3 Tbsp sugar in large bowl with wire whisk until well blended. Stir in baking mix until just moistened. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 minutes or until top is golden brown. Remove from pan to wire rack; cool completely.

Add remaining 3/4 cup milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping. Toss strawberries with 1/3 cup sugar; set aside. Cut cake horizontally in half to make two layers.

Place bottom cake layer on serving plate; top with half of the strawberry mixture. Spread with pudding mixture; cover with top layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store any leftover shortcake in refrigerator.

By Connie from Cotter, AR