Directions:
- Preheat oven to 425 degrees 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1054.43 Kcal (4415 kJ) | ||
| Calories from fat | 528.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.75g | 90% | |
|---|---|---|---|
| Cholesterol | 7.08mg | 2% | |
| Sodium | 1015.25mg | 42% | |
| Potassium | 188.27mg | 4% | |
| Total Carbs | 137.54g | 46% | |
| Sugars | 112.96g | 452% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 2.97g | 6% | |
| Vitamin C | 52.3mg | 87% | |
| Iron | 1.3mg | 7% | |
| Calcium | 77.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 308.99 Kcal (1294 kJ) | ||
| Calories from fat | 154.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.22g | 90% | |
|---|---|---|---|
| Cholesterol | 2.08mg | 2% | |
| Sodium | 297.51mg | 42% | |
| Potassium | 55.17mg | 4% | |
| Total Carbs | 40.31g | 46% | |
| Sugars | 33.1g | 452% | |
| Dietary Fiber | 0.75g | 10% | |
| Protein | 0.87g | 6% | |
| Vitamin C | 15.3mg | 87% | |
| Iron | 0.4mg | 7% | |
| Calcium | 22.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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