Strawberry Shortcake
(from dzavoyna’s recipe box)
Source: Kraft Food & Family
Prep time: 20 minutes
Cook time: 12 minutes
Serves 8 people
Categories: Dessert
Ingredients
- 1-1/4cups cold milk, divided
- 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 3Tbsp. sugar
- 2-1/4cups all-purpose baking mix
- 1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 4cups sliced fresh strawberries
- 1/3cup sugar
Directions
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HEAT oven to 425°F.
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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.
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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.
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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.
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kraft kitchens tipsMAKE AHEADThis 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.SUBSTITUTESubstitute 2 pkg. (10 oz. each) frozen sliced strawberries, thawed, for the fresh strawberries.