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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.
20 min
1 hr 25 min
16 servings

What You Need

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