Double Layer Strawberry Shortcake

I love following this cute family on Instagram. They shared this recipe and I can't wait to try it!

Anna Liesemeyer's Double Layer Strawberry Shortcake

Ingredients:

11/4 c. milk

1/2 cup sour cream

3 Tbls. sugar

4 c. cups all purpose baking mix

8 oz Whipped Cream

4 cups topped and sliced fresh strawberries (or more if

preferred)

1/4 cup sugar

1 large pkg. (5.1 oz) Vanilla instant pudding (made ahead of time and chilled)

Homemade whipped cream set aside and chilled:

1 Cup Heavy Whipping Cream

2 Tbs. Powdered Sugar

1/2 tsp. Vanilla

(Beat all ingredients in bowl until it forms whipped

cream.)

Directions:

1) Preheat Oven to 425 degrees.

2) Mix milk, sour cream, and sugar together until well blended.

3) Gradually stir in baking mix just until moistened (you don't want to over-stir or it will be too tough).  It will be a thick consistency.

4) Spray two 9 inch round baking pans with cooking spray and divide mixture into the pans.

5) Bake for about 12-15 minutes or until golden brown. Let cool for 10 minutes and then remove from pans and let cool completely.

6) While cake is baking and cooling, pull your vanilla pudding and whipped cream out of the fridge. Stir half of the whip cream into the pudding.

7) Place one layer of the cake on a cake stand and layer on half of the pudding/whipped cream mixture and half of the strawberries.

8) Repeat with a second layer of cake and pudding mixture, and add the second half of the whip cream on top before the strawberries.

9) With a spoon or spatula, spread remaining whipped cream over top of cake and layer on strawberries for the final touch.

Best when served immediately or keep chilled if making ahead (I usually do everything but the final assembly when making ahead, as the strawberries tend to absorb into cake). Hope you enjoy!