Kelly's Strawberry Lemon Shortcake

prep time:: 30 min
total time:: 30 min

Makes 8 slices

I found this recipe and changed it to compliment my taste buds when I was pregnant with Gavin...don’t worry no pickles added We brought everything separate to prepare at moms house. it took minutes to put together and was a hit!

ingredients

1/2 cup milk
1/4 cup plain yogurt
3 tbsp sugar
1/2 lemon - zested
2 1/4 cups biscuit baking mix
1 package (4 serving) lemon flavored instant pudding and pie filling
8 ounces whipped topping
2 pints fresh strawberries
1/3 cup sugar
mint for garnish if desired

directions

1
Grease 9" round cake pan.
2
Preheat oven to 425°.
3
Beat 1/2 cup of milk, plain yogurt and 3 tablespoons of sugar in a medium bowl with a wire whisk until well blended.
4
Stir in the baking mix and lemon zest just until combined.
5
Spread evenly in the cake pan.
6
Bake for 12-15 minutes or until the top is golden brown.
7
Remove the cake from the pan and completely cool on a wire rack.
8
Meanwhile, make pudding as recommended on box and fold in whipped topping when finished. Set in refrigerator to chill.
9
Slice two pints of strawberries in half (I also used blueberries for top decoration). Place half in a mixing bowl and reserve the other half for decorating.
10
Mix in 1/3 cup of sugar with the strawberries and mash them with a potato masher until mostly mashed.
11
Cut cake in half horizontally to make two layers.
12
Place bottom layer on a cake plate and top with the mashed strawberries.
13
Then top the strawberries with half of the whipped topping and pudding mixture.
14
Cover with the top cake layer and spread with the remaining whipped topping and pudding mixture.
15
Arrange halved strawberries on the top of the cake as desired.
16
Sprinkle with sugar and add mint leaves for garnish if desired (you can also chop mint and sprinkle over the top). Serve immediately.
17
Store any leftovers in the refrigerator.