Double-Chocolate Strawberry Shortcake

Kraft Desserts
Double-Chocolate Strawberry ShortcakeRecipe
Makes 16 servings (1 piece each)


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1 package (2-layer size) chocolate cake mix
3/4 cup cold milk
1 package (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


Prep: 15 Minutes
Other: 2 Hours, 5 Minutes

PREHEAT oven to 350ºF. Prepare cake batter and bake as directed on package for two 9-inch round baking pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool completely.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. (Mixture will be thick.) Gently stir in whipped topping.

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.

Nutritional Information
Calories: 280
Total fat: 14 g
Saturated fat: 3.5 g
Cholesterol: 40 mg
Sodium: 390 mg
Carbohydrate: 37 g
Dietary fiber: 1 g
Sugars: 24 g
Protein: 4 g
Vitamin A: 0% DV
Vitamin C: 20% DV
Calcium: 8% DV
Iron: 10% DV

Created date

April 2010