Prep Time: 20 min
Total Time: 1 hr 5 min
Makes: 8 servings
1-1/4 cups milk, divided
1/4 cup sour cream
3 Tbsp. sugar
2-1/4 cups all-purpose baking mix
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1 tub (8 oz.) nondairy whipped topping, thawed, divided
4 cups sliced fresh strawberries
1/3 cup sugar
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Heat oven to 425°F.
Beat 1/2 cup milk, sour cream and 3 Tbsp. 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 min. or until golden brown. Cool in pan 5 min. Remove cake from pan to wire rack; cool completely.
Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the whipped topping. Toss strawberries with 1/3 cup sugar.
Cut cake horizontally in half to make 2 layers; stack on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining whipped topping and strawberry mixture. Serve immediately.
Substitute:
Substitute 2 pkg. (10 oz. each) frozen sliced strawberries for the fresh strawberries.
