1In a large bowl, beat the milk, sour cream, pudding mix on low speed until thickened. Fold in whipped cream.
2Place half of the shortcake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving. Enjoy!