Strawberry Shortcake

Submitted by The Sensible Cook
AVERAGE RATING: 4 votes / 5 Stars

1 cup skim milk, divided

¼ cup fat free sour cream

3 Tbsp sugar

2 ¼ cups dry baking mix

1 pkg. (4 serv. size) sugar free vanilla pudding mix

8 oz fat free whipped topping

16 oz strawberries, sliced

2 Tbsp sugar

Preheat oven to 425°. Mix ½ cup of milk, sour cream, 3 tablespoons of sugar, and the baking mix together until blended. Pour into an 8 or 9 inch round cake pan that has been sprayed with cooking spray. Bake for 12-15 minutes or until top begins to brown. Cool completely on a wire rack. Remove from pan and cut in half horizontally.

Using a mixer, combine pudding mix with ½ cup milk. Fold in half of the whipped topping. Set aside. Mix strawberries with 2 tablespoons of sugar. Stir to coat and set aside.

To assemble, place bottom half of cake on a plate. Spread the pudding mixture on top. Place half of the strawberries on next. Place the other half of the cake on next, then the whipped topping. Top with remaining strawberries.

6 servings, each serving has 330 calories, 6g fat, 63g carbohydrate, 6g protein, 2g fiber