Red Velvet Strawberry Shortcake

Here is a trivia for lovers of Red Velvet Cake - it has a little bit of chocolate for flavor and color enhancement. It's a delicate cake, preferably refrigerated after the cake layers have been baked. 

This prevents the cake from tearing or crumbling when you slice it to fill and frost.

So I thought this will be a new spin on a strawberry shortcake using red velvet cake layers. The result is just as good as using a vanilla sponge cake. After baking the layers, I refrigerated it for at least a day, sliced in half, made some stabilized whipped cream, filled the cake with it with chunks of fresh strawberries. Cake crumbs I lightly toasted to dry out without further darkening and then crumb-coated the sides of the cake. 

Looking good and delicious!