My recipe is adapted from Kraft.com, and it's a winner.
You will need:
1-1/4 cups milk, divided
1/4 cup of Sour Cream
3 Tbsp. sugar
2-1/4 cups Bisquick
1 pkg. (4-serving size) vanilla pudding (I use JELL-O Vanilla Instant)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar
Add the 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. I don't always use a full 1/3 cup of sugar. It depends on how sweet you want your strawberries.
Put the bottom cake layer on serving plate; Spread with pudding mixture; top with 1/2 the strawberry mixture; cover with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. It can be eaten plain or with a lovely scoop of Blue Bell Vanilla Ice Cream.....yummy! (Store any leftover shortcake in refrigerator.)