Preheat oven to 425 degrees F. Mix 1/2 cup of the milk, sour cream and 3 tablespoons sugar in large bowl with wire whisk. Stir in baking mix until just blended. Spread evenly into greased 9 inch round cake pan. Bake 12-15 minutes or until top is golden brown. Remove from pan; cool completely on wire rack.
Meanwhile, combine dry pudding mix and remaining 1/2 cup milk; blend well. Gently stir in half of whipped topping until well blended. Mix strawberries and 1/3 sugar in large bowl; set aside. Slice cake in half horizontally to make 2 layers.
Place bottom cake layer on serving plate; top evenly with half of strawberry mixture. Spread with pudding mixture; top with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store leftover shortcake in refrigerator.
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 101 (32%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.8mg||1 %|
|Sodium 532.6mg||18 %|
|Potassium 141.3mg||4 %|
|Total Carbohydrate 49.2g||14 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 47.4g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 313
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