I love this twist on traditional Strawberry Shortcake, it’s my favorite way to serve it. The layers of chocolate shortcake, strawberries, whipped cream and chocolate sauce make an impressive presentation.
Chocolate Strawberry Shortcake
2 cups flour
1/2 cup sugar
1/3 cup unsweetened cocoa
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter or margarine
1 cup milk
2 tablespoons sugar
4 to 5 cups fresh strawberries
1/4 cup sugar
1 cup whipping cream, whipped, sweetened
Hot Fudge Sauce if desired
Heat oven to 400 degrees F. Grease two 8 or 9-inch round cake pans. In large bowl, combine flour, 1/2 cup sugar, cocoa, baking powder and salt. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in milk with fork until just moistened. Spread in prepared pans. Sprinkle 2 tablespoons sugar over dough. Bake at 400 degrees F. for 15 to 20 minutes or until cake begins to pull away from sides of pans. Cool 15 minutes; remove from pans. Cool completely.
Reserve 5 whole strawberries for garnish. Hull and halve remaining strawberries. In large bowl, combine halved strawberries and 1/4 cup sugar.
Place 1 shortcake bottom-side-up on serving plate. Top with half of the strawberries and half of the whipped cream. Place remaining shortcake on top, right-side-up. Top with remaining strawberries and whipped cream. Garnish with remaining whole strawberries. Drizzle with fudge sauce if desired. 12 servings.
Note: Store bought hot fudge sauce will work just fine. Heat as directed on jar, and drizzle over prepared shortcake.
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From Pillsbury Classics #49, 1985