Simply Sensational Strawberry Shortcake

Heat oven to 425 degrees F. Beat 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. Add 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. Stack 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.