Double-Chocolate Strawberry Shortcake

Double-Chocolate Strawberry Shortcake

2 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    2 h 20 m
Recipe by  JELL-O

“This chocolate layer cake features a fluffy chocolate frosting and layers of sliced fresh strawberries.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  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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Reviews (2)

Rate This Recipe
randrsn
5

randrsn

this was a very good recipe and easy to make. i didn't have any fresh strawberries so i just used a home made strawberry jam that i had and it worked out great. next time i think i will cut a little into the bottom round to put in the filling. cause when i did it as is the strawberries just ran off the side.

catorganics
0

catorganics

This was good...but plan to eat the whole thing! It turns soggy quickly. My kids loved it though. It's hard to keep it in the shape of a cake since it wants to mush everywhere, but despite the appearance it gave it tasted really good!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 203 cal
  • 10%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 35.4 g
  • 11%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

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