| Stir 1/2 C. milk, 1/4 C. sour cream, 1/4 C. sugar until blended. Stir in baking mix. Spread into an 8 inch round cake pan. Bake 15 minutes or until golden brown. Cool completely on wire rack. Add 3/4 C. milk to the pudding mix. Stir for 2 minutes. Stir in half of the Cool Whip. Pour sugar over strawberries, stir and set aside. Cut cooled cake in half horizontally. Put bottom layer on serving dish. Cover with about half of the strawberries. Spread pudding over strawberries. Put the top layer of cake on and spread remaining Cool Whip on top. Cover with remaining strawberries. Enjoy! | 
