Skip to main content New this month
Get the Allrecipes magazine

Double-Chocolate Strawberry Shortcake

Rated as 4 out of 5 Stars

"This chocolate layer cake features a fluffy chocolate frosting and layers of sliced fresh strawberries."
Added to shopping list. Go to shopping list.


2 h 20 m servings 203 cals
Original recipe yields 16 servings


{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Prepare cake batter and bake as directed on package for two 9-inch round baking pans. Cool in pans on wire racks 10 minutes. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool completely.
  2. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. (Mixture will be thick.) Gently stir in whipped topping.
  3. Place one cake layer on serving plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate at least 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving. Store in refrigerator.

Nutrition Facts

Per Serving: 203 calories; 6.3 g fat; 35.4 g carbohydrates; 2.4 g protein; < 1 mg cholesterol; 376 mg sodium. Full nutrition


Read all reviews 2
Most helpful
Most positive
Least positive

this was a very good recipe and easy to make. i didn't have any fresh strawberries so i just used a home made strawberry jam that i had and it worked out great. next time i think i will cut a li...

This was good...but plan to eat the whole thing! It turns soggy quickly. My kids loved it though. It's hard to keep it in the shape of a cake since it wants to mush everywhere, but despite th...