Double-Chocolate Strawberry Shortcake Recipe

Double-Chocolate Strawberry Shortcake Recipe

  • 1 (18.25 ounce) package chocolate cake mix
  • 3/4 cup cold milk
  • 1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
  • 1 1/2 cups thawed COOL WHIP Whipped Topping
  • 3 tablespoons strawberry jam
  • 2 cups sliced fresh strawberries, divided
  • 1 teaspoon powdered sugar
  1. Preheat oven to 350 degrees F. Prepare cake batter and bake as directed on package for two 9-inch round baking pans. Cool in pans on wire racks 10 minutes. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool completely.
  2. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. (Mixture will be thick.) Gently stir in whipped topping.
  3. Place one cake layer on serving plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate at least 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving. Store in refrigerator.
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