Chocolate Shortcut Shortcake

Prepare the microwave chocolate cake according to package directions, dividing the batter evenly among four microwave-safe bowls or mugs.

Microwave each portion individually for about 1 to 1.5 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Remove the cakes from the microwave and let cool for 1 to 2 minutes until they can be handled safely.

Spoon 1 tablespoon of the apricot preserves over the top of each warm cake.

Top each cake with ¼ cup of thawed whipped topping, spreading gently with a spoon or spatula.

Distribute ¼ cup of fresh fruit over the whipped topping on each serving, using any combination of strawberries, blueberries, raspberries, peaches, or kiwi fruit.

Serve immediately while the cakes are still warm and the whipped topping is cold.