Ingredients:

-1 1/4 cups milk, divided
-1/4 cup Sour Cream
-3 tablespoons sugar
-2 1/4 cups all-purpose baking mix for biscuits
-1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
-4 cups sliced fresh strawberries
-1/3 cup sugar

1. Preheat oven to 425°F
2. Beat 1/2 cup of the milk, the sour cream and 3 tablespoons sugar in large bowl with wire whisk until well blended
3. Stir in baking mix until just moistened
4. Spread evenly into greased 9-inch round cake pan
5. Bake 12 to 15 minutes or until top is golden brown
6. Remove from pan to wire rack; cool completely
7. Add remaining 3/4 cup milk to dry pudding mix in medium bowl
8. Beat with wire whisk 2 minutes or until well blended
9. Gently stir in half of the whipped topping
10. Toss strawberries with 1/3 cup sugar; set aside
11. Cut cake horizontally in half to make two layers
12. Place bottom cake layer on serving plate; top with half of the strawberry mixture
13. Spread with pudding mixture; cover with top cake layer
14. Spread with remaining whipped topping; top with remaining strawberry mixture
15. Serve immediately