Red Velvet Shortcakes

An easy and delicious recipe for Red Velvet Shortcakes topped with cool whip and strawberries, it’s a showstopper.

Photo by Susan M.
Adapted from kraftrecipes.com
Red velvet shortcakes topped with cool whip and strawberries.

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

16

Servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Adapted from kraftrecipes.com

Ingredients

  • 1

    package (2-layer size) white cake mix

  • 1

    (4-ounce) package BAKER'S Semi-Sweet Chocolate, melted

  • 1

    tablespoon red food coloring

  • 5

    cups fresh strawberries, quartered

  • 1/2

    cup sugar, divided

  • 2

    (8-ounce each) packages PHILADELPHIA Cream Cheese, softened

  • 2

    cups thawed COOL WHIP Whipped Topping

Directions

Cover bottoms of 2 (9-inch) round pans with waxed paper; spray with cooking spray. Prepare cake batter as directed on package; blend in chocolate and food coloring. Pour into prepared pans. Bake 22 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks. Cool completely. Toss berries with 2 tablespoons. sugar; set aside. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Whisk in COOL WHIP. Cut each cake layer into 8 wedges. Serve topped with COOL WHIP mixture and berries.

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