Ingredients
1 1/4 c. milk
1/4 c. Breakstone’s® or Knudsen® Sour Cream
3 tbsp. sugar
2 1/4 c. all-purpose baking mix
1 package Jell-O® Vanilla Flavor Instant Pudding
1 tub Cool Whip® Whipped Topping
4 c. sliced strawberries
c. sugar
Preparation
Step 1Heat oven to 425 degrees F.Step 2Beat 1/2 cup milk, sour cream, and 3 tablespoons 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 minutes or until golden brown. Remove from pan to wire rack; cool completely. Cut horizontally in half, using toothpicks as a guide.Step 3Add remaining milk to pudding mix in medium bowl; beat with whisk 2 minutes. Stir in half the Cool Whip®. Toss strawberries with 1/3 cup sugar.Step 4Stack cake layers on plate just before serving, spreading the pudding mixture and 1/2 the strawberry mixture between layers. 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.
