Sugar Cookie Strawberry Shortcake

Heat oven to 350 degrees. Line two 9-inch round cake pans with foil so the edges extend over the sides of the pan. Spray foil with cooking spray. Cut cookie dough in half. Press half of the dough in the bottom of each pan. Sprinkle with 1 tablespoon of sugar. Bake for 20 minutes or until light golden brown. Cool in pans on wire racks for 10 minutes.

Use foil to lift cookie layers from pans and place on racks. Cool completely, around 20 minutes.

Slice strawberries and set aside. In a bowl, beat pudding and milk with a whisk for about 2 minutes or until thickened. In another small bowl, with an electric mixer, beat whipping cream until stiff peaks form. (Or use Cool Whip and skip this step!) Fold whipped cream into the pudding mix. Reserve 1/2 cup for garnish.

Remove foil from cookie layers. Place 1 layer on a serving plate. Spread half of the pudding mixture over the cookie and layer with the strawberries. Place second cookie layer on top of strawberries and top with remaining pudding mixture and strawberries.

Spoon reserved whipped cream onto the center of the shortcake. Refrigerate for at least 1 hour before serving. Cut into wedges to serve. Top each with a whole strawberry, if desired.