Red Velvet Strawberry Shortcake – a delicious recipe with White Cake Mix, Red, Water, Cream, Vanilla Pudding Mix, Fresh Strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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1. Cake: Bake white and red velvet cakes according to cake box mix directions. Use the instructions for two 9-inch cake pans for each cake mix. When cakes are done baking, remove them from the oven and let them cool completely.
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2. Filling: In a large bowl, beat together 2 cups of heavy whipping cream and vanilla pudding mix with a mixer. Beat until stiff peaks are formed. Set aside.
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3. Assembling the cake: Place one cake layer onto a cake stand. Spread a thick layer of filling on top of cake. Spread a handful of chopped strawberries on top. Place another layer of cake on top (alternate the two types of cake so that you have one white and one red and so forth). Repeat layers with remaining cakes, filling and berries until finished. Reserve some berries for the top garnish, if desired.
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4. Frosting: In another large bowl, beat 3 cups of heavy whipping cream and sugar until stiff peaks are formed. Frost entire cake. Top and decorate with remaining strawberries. Store in fridge until ready to serve.
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Adapted from iambaker.net.
1388
kcal
Calories
107
g
Fat
72
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 box White Cake Mix (18 Ounce Box), 1 box Red Velvet Cake Mix, 18 Ounce Box, Additional Required Ingredients Specified On Each Cake Box (typically Water, Eggs And Oil), 2 cups Heavy Whipping Cream, and more.
Yes, Red Velvet Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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