Red Velvet Strawberry Shortcakes

Steps

• 1

  Gather your ingredients.

  
• 2

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

  Prepare each cake as directed on the box.

  
• 4

  Pour each batter onto the prepared jellyroll pans. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean.
• 5

  Lay 2 sheets of parchment on a clean counter. Invert the sheet cakes onto the pieces of parchment. Allow the cakes to cool.
• 6

  Using a 3-inch round cookie cuter, cut out 12 circles on each sheet cake (12 white circles and 12 red circles).

  
• 7

  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.

  
• 8

  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.

  
• 9

  Once you have 4 layers to each cake, frost the outsides of the cakes with whipped cream. Top with chopped strawberries.
• 10

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