All you need to keep the layers even are a few toothpicks and a large

serrated knife.

First, insert the toothpicks (use as many as you need) around the

perimeter of the cake.

Next, using the toothpicks as your guide, cut the cake with a gentle

sawing motion.

Then gently slide the knife out. Ta-da – nice even layers.

Prep: 20 min.

Total: 35 min.

Makes: 8 servings

1-1/4 cups milk, divided

1/4 cup Breakstone's or Knudsen Sour Cream

3 Tbsp. sugar

2-1/4 cups dry all-purpose baking mix for biscuits

1 pkg. (4-serving size) Jell-O Vanilla Flavor Instant

Pudding & Pie Filling

1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

4 cups sliced strawberries

1/3 cup sugar

PREHEAT oven to 425°F. Beat 1/2 cup of the milk, the sour cream

and 3 Tbsp. sugar in large bowl with wire whisk until well blended.

Stir in baking mix until just moistened. Spread evenly into greased

9-inch round cake pan. Bake 12 to 15 min. or until top is golden

brown. Remove from pan to wire rack; cool completely.

ADD remaining 3/4 cup milk to dry pudding mix in medium bowl.

Beat with wire whisk 2 min. or until well blended. Gently stir in half

of the whipped topping. Toss strawberries with 1/3 cup sugar; set

aside. Cut cake horizontally in half to make two layers.

PLACE bottom cake layer on serving plate; top with half of the

strawberry mixture. Spread with pudding mixture; cover with top

cake layer. Spread with remaining whipped topping; top with

remaining strawberry mixture. Serve immediately. Store any

leftover shortcake in refrigerator.