Whisk sour cream, 1/2 cup milk and 3 Tbsp. sugar in large bowl until blended. Add baking mix; stir just until moistened. Spread onto bottom of 9-inch round pan sprayed with cooking spray. Bake 12 to 15 min. or until golden brown. Cool 10 min.; remove to wire rack. Cool completely.
Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP. Toss strawberries with 1/3 cup sugar.
Cut cake horizontally in half; stack layers on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining COOL WHIP, then strawberry mixture.
This dessert is best when assembled just before serving. But if you prep all the ingredients ahead of time, you can assemble the dessert in just minutes! Bake the cake up to 24 hours ahead of time, then split the cake into layers after it is cooled and store in airtight container at room temperature. Toss the sliced berries with the sugar and refrigerate until ready to use. And refrigerate the COOL WHIP overnight to thaw.
Prepare using 2 pkg. (10 oz. each) frozen sliced strawberries, thawed.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.