Chocolate Strawberry Shortcake

Source: Jan Taylor

1 prepared 13 x 9-inch chocolate cake (from mix or your recipe)
2 boxes chocolate pudding and pie filling (type that requires cooking)
2 cups heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
2 pints strawberries, hulled and sliced

Cut cake into 1 1/2-inch squares.

Prepare pudding according to instructions. Cool completely with plastic wrap directly on surface.

Beat cream in bowl. When frothy, beat in sugar, 1 tablespoon at a time, and vanilla until soft peaks form.

Assemble: On bottom of 15-cup glass bowl, arrange layer of cake squares, cut side down. Cover with third of pudding. Layer a third of sliced strawberries in decorative fashion. Top with third of whipped cream. Repeat layering two more times. Keep cream on final layer, 1 1/2 inches from edge of bowl so layer of berries underneath is visible.

Chill, covered at least 3 hours, or overnight. Can be made up to 2 days ahead.

Makes 16 servings.