Elevated Strawberry Shortcake - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Elevated Strawberry Shortcake

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2 layers 8 inch yellow cake
1 pkg (3.4 oz) vanilla pudding (you can use instant but I recommend the regular)
½ cup cold milk, divided
1 large tub thawed whipped topping
1-2 pint strawberries
1 cup semi-sweet chocolate chips or melting disks

MAKE pudding as directed for a pie. Chill until completely cooled. STIR in 2/3 whipped topping and place back in fridge. CUT each layer of the cake horizontally into 2 layers (4 layers total). SLICE strawberries into thin slices (save 6 for top of cake). BETWEEN each layer spread a layer on filling and top with strawberries. Do this three times. Set back in fridge. HEAT milk to a simmer. Remove from heat and add chocolate. Stir until melted. BRING cake back out. Slowly pour chocolate over the top of the cake until chocolate just starts dripping down the side. Set back in fridge. WHEN top is cooled take a pastry bag and fill with whipped topping. Now decorate the top with topping and strawberries as you desire.