Red Velvet Shortcakes

Ingredients

• 16 oz philadelphia cream cheese softened
• 1 Tbsp food coloring red
• 4 oz baker's semi-sweet chocolate melted
• 5 cups strawberries fresh quartered
• 0.5 cup sugar divided
• 2 cups cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix white (2-layer size)

Equipment

• bowl
• oven
• whisk
• blender
• toothpicks

Directions

1. Cover bottoms of 2 (9-inch) round pans with waxed paper; spray with cooking spray. Prepare cake batter as directed on package; blend in chocolate and food coloring.
2. Pour into prepared pans.
3. Bake 22 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks. Cool completely.
4. Toss berries with 2 Tbsp. sugar; set aside. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
5. Whisk in COOL WHIP.
6. Cut each cake layer into 8 wedges.
7. Serve topped with COOL WHIP mixture and berries.