Berry Chocolate Shortcake Recipe

Name: Berry Chocolate Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 1/2 cups sugar; ⅓ cup unsweetened cocoa powder; 1/2 tsp. baking soda; 1/4 tsp. salt; ⅔ cup buttermilk; 1/4 cup vegetable oil; 1/4 cup butter, melted and cooled; 1 large egg, beaten; 1 tsp. vanilla extract; 4 cups hulled and sliced strawberries; 2 cups blackberries; 2 cups blueberries; 2 cups frozen sweetened raspberries

Servings: persons

1 1/4 cups all-purpose flour
1 1/2 cups sugar
⅓ cup unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
⅔ cup buttermilk
1/4 cup vegetable oil
1/4 cup butter, melted and cooled
1 large egg, beaten
1 tsp. vanilla extract
4 cups hulled and sliced strawberries
2 cups blackberries
2 cups blueberries
2 cups frozen sweetened raspberries

1
Preheat oven to 375F.
2
Grease 8 to 10 muffin cups, or line with paper liners.
3
Whisk together flour, 3/4 cup sugar, cocoa powder, baking soda and salt.
4
In separate bowl, whisk together buttermilk, oil, melted butter, egg and vanilla.
5
Make well in center of dry ingredients, add buttermilk mixture and stir just to combine.
6
Overmixing makes cake tough.
7
Spoon batter into prepared muffin cups, filling each about two-thirds full.
8
Sprinkle tops with 1/4 cup sugar.
9
Bake 20 to 25 minutes, or until toothpick inserted into center comes out clean.
10
Remove from oven, and cool.
11
Leave cakes in muffin tin, and, when cool, wrap in plastic bag for transporting to picnic.
12
Mix cleaned berries gently.
13
Put thawed raspberries in blender or food processor, and process until smooth.
14
Add remaining 1/2 cup sugar, and process until dissolved.
15
Strain to remove seeds, if desired.
16
Pour over berries.
17
Mix and chill.
18
To serve, break each cake in half horizontally, and place bottom in bowl.
19
Spoon about 1 cup of berries over bottom of cake, and cover with cake top.

1079

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 1/2 cups sugar, ⅓ cup unsweetened cocoa powder, 1/2 tsp. baking soda, and more.

Yes, Berry Chocolate Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Berry Chocolate Shortcake

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