For the cake:
1 box (15.25 oz) red velvet cake mix
⅓ cup all-purpose flour
1 box (3.4 oz) chocolate pudding mix
1 cup sour cream
½ cup vegetable oil
½ cup water
4 large eggs
For the topping
1 pint of fresh strawberries, hulled and cut into thin slices
¼ cup strawberry jelly
2 cups heavy cream
¼ cup powdered sugar
Preheat the oven to 350°F. Spray a fluted tube cake pan with non-stick baking spray with flour.
Stir the cake mix, flour, and pudding mix together in a mixing bowl. Add the sour cream, oil, water, and eggs. Using an electric mixer, beat on low speed for 15 seconds. Increase speed to medium and beat for 2 minutes.
Pour batter into pan. Bake for 40-45 minutes until a wooden skewer inserted into the center of the cake comes out clean.
Allow cooling in the pan for 10 minutes. Turn the cake out onto a wire rack and cool completely.
Serve the cake sliced with strawberries and whipped cream.
The toppings can be prepared ahead of serving time. Refrigerate until needed.
Heat the jelly in the microwave for 30-60 seconds until it is melted. Stin in the sliced strawberries. Set aside to cool.
Whip the v\cream with powdered sugar.