Simply Sensational Strawberry Shortcake.

Absolutely delicious and easy!

Found through Kraft Recipes

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 Vanilla Flavor Instant Pudding

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

4 cups sliced strawberries

1/3 cup sugar

PREHEAT oven to 425°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 min. 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 min. 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 cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store any leftover shortcake in refrigerator.