Red Velvet Strawberry Shortcake

1. Cake: Bake white and red velvet cakes according to cake box mix directions. Use the instructions for two 9-inch cake pans for each cake mix. When cakes are done baking, remove them from the oven and let them cool completely.
2. Filling: In a large bowl, beat together 2 cups of heavy whipping cream and vanilla pudding mix with a mixer. Beat until stiff peaks are formed. Set aside.
3. Assembling the cake: Place one cake layer onto a cake stand. Spread a thick layer of filling on top of cake. Spread a handful of chopped strawberries on top. Place another layer of cake on top (alternate the two types of cake so that you have one white and one red and so forth). Repeat layers with remaining cakes, filling and berries until finished. Reserve some berries for the top garnish, if desired.
4. Frosting: In another large bowl, beat 3 cups of heavy whipping cream and sugar until stiff peaks are formed. Frost entire cake. Top and decorate with remaining strawberries. Store in fridge until ready to serve.

Adapted from iambaker.net.