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Double-Chocolate Strawberry Shortcake

Prep time 15 mins
Other time 2 hrs, 5 mins
Yield Makes 16 servings (1 piece each)


  • 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

How to Make It

  1. 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: 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