Food - Simply Scrumptious Strawberry Shortcake

Ingredients
1 c.    fresh Battenkill Creamery     whole milk, divided
1¼ 4 c.    Argyle Cheese whole         milk yogurt
3 tbsp.    sugar
2 1¼ 4 c.    dry baking mix for         biscuits (I like Bisquick)
1 pkg.    Vanilla-flavored instant         pudding
8 oz.    fresh Battenkill Creamery     heavy cream
1¼ 4 tsp.    vanilla extract
1 tsp.    sugar
4 c.    fresh sliced local         strawberries
1¼3 c.     sugar

Directions
Preheat oven to 425 degrees F. Whisk 1/2 cup of milk, yogurt and three tbsp. sugar in large bowl. Stir in baking mix until just blended.  Spread evenly into a greased nine inch round cake pan. Bake 12-15 minutes or until top is golden brown. Remove from pan and cool completely on a wire rack.

While biscuit mixture is baking, combine dry pudding mix and remaining 1/2 cup milk and blend completely.  In a separate bowl, put heavy cream, vanilla and tsp. sugar together and whip until whipped mixture holds shape. Gently stir half of this whipped mixture into the bowl with the pudding mix and milk. Mix strawberries and 1/3 cup sugar in a large bowl and set aside. Slice cooked cake horizontally to make 2 layers.

Put bottom slide of cake on a plate and top with 1/2 the strawberry mixture. Spread with pudding, side whipped cream mixture and place top cake layer on top. Spread remaining whipped topping - top with remaining strawberry mixture and serve as quickly as possible.