Red Velvet Strawberry Shortcakes


  • 1 (15.25 oz) Betty Crocker™ SuperMoist™ white cake mix, plus ingredients needed to make the cake
  • 1 (15.25 oz) Betty Crocker™ SuperMoist™ red velvet cake mix, plus ingredients needed to make the cake
  • 4 cups stiff whipped cream
  • 2 pounds fresh strawberries, hulled and chopped


1 _ Preheat the oven to 350ºF. Line two 16 3/4x12-inch jelly roll pans with parchment paper. Spray with cooking spray.

2 _ Prepare each cake as directed on the box. Pour each batter onto the prepared jellyroll pans. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean.

3 _ Lay 2 sheets of parchment on a clean counter. Invert the sheet cakes onto the pieces of parchment. Allow the cakes to cool.

4 _ Using a 3-inch round cookie cuter, cut out 12 circles on each sheet cake (12 white circles and 12 red circles). Place 6 of the white cake circles on six different serving plates. Frost the top of each circle with whipped cream and then top with strawberries. Now place a red cake layer on top and frost with whipped cream. Add the strawberries. Repeat with the remaining cake layers until you have 6 (4 layer) cakes. Once you have 4 layers to each cake, frost the outsides of the cakes with whipped cream. Top with chopped strawberries.

5 _ Place cakes in the fridge for at least an hour (or up to one day) until you are ready to serve.