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Desserts

Red Velvet Shortcakes

Red Velvet Shortcakes recipe
photo by:kraft
Food coloring and melted chocolate transform white cake mix into lush Red Velvet Shortcake. Topped with COOL WHIP and strawberries, it’s a showstopper.
time
prep:
20 min
total:
1 hr 25 min
servings
total:
16 servings

What You Need

1
pkg.  (2-layer size) white cake mix
1
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
1
Tbsp.  red food coloring
5
cups  fresh strawberries, quartered
1/2
cup  sugar, divided
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
2
cups  thawed COOL WHIP Whipped Topping

Make It

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 Tbsp. 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.

Kraft Kitchens Tips

Size-Wise
Enjoy the great taste of this classic cake but remember to keep tabs on portions.
How to Bake Cake in 13x9-Inch Pan
Bake cake as directed, substituting a 13x9-inch pan for the 2 round pans. Remove cooled cake from pan. Cut into 8 pieces, then cut each piece diagonally in half. Serve topped with cream cheese mixture and berries just before serving as directed.
Special Extra
Spoon COOL WHIP mixture into resealable plastic bag; snip 1/2-inch corner off bottom of bag. Use to squeeze COOL WHIP mixture over cake wedges.
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