Strawberry Shortcake

Sorry it's been awhile! I have been away on vacation and super busy since my return. If you read my personal blog, you know I like to make lists of things to do each season. This summer's list can be found here. As you will see, One of my "to-do's" was to make homemade strawberry shortcake. I made this for our July 4th cookout, and not only was it very simple, it was amazingly delicious!


Strawberry Shortcake

1 1/4 c milk, divided
1/4 c reduced fat sour cream
3 T sugar
2 1/4 c Bisquick
1 pkg instant vanilla pudding
1 8 oz tub Cool Whip, thawed and divided
4 c sliced strawberries (I did 2 c strawberries, 1 c blueberries and 1 c raspberries)
1/3 c sugar

Preheat oven to 425. Beat 1/2 cup of the milk, the sour cream and 3 tablespoons of sugar with a wire whisk until well blended. Stir in Bisquick until just moistened. Spread evenly into a 9 inch round cake pan. Bake 12-15 minutes or until top is golden brown. Remove cake from pan and allow to cool on a wire rack. Add remaining 3/4 cup of milk to the dry pudding mix. Beat with a wire whisk until well blended. Stir in half the Cool Whip. Toss berries in 1/3 c sugar and set aside. Cut cake in half horizontally to make two layers. Place bottom layer on serving plate. Top with half the berry mixture and spread with the pudding mixture. Cover with top cake layer and spread with the remaining Cool Whip. Top with remaining berries.