Cherry-Chocolate Shortcake Recipe

Name: Cherry-Chocolate Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups cake flour, Softasilk; 1 cup sugar; 1/3 cup baking cocoa; 3/4 cup buttermilk; 1/3 cup shortening; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon vanilla; 1 egg; 2 (21 ounce) cans cherry pie filling

Servings: persons

1 1/4 cups cake flour, Softasilk
1 cup sugar
1/3 cup baking cocoa
3/4 cup buttermilk
1/3 cup shortening
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 egg
2 (21 ounce) cans cherry pie filling

1
Heat oven to 350 degrees.
2
Grease and flour a 9-nch round cake pan.
3
Beat all ingredients except for the pie filling in a medium bowl.
4
Pour into pan.
5
Bake 35-40 minutes or until toothpick inserted in center comes out clean.
6
Cool 10 minutes and remove from pan.
7
Cool completely.
8
Split the layer horizontally in half.
9
Fill and top cake with pie filling.
10
Serve with whipped topping and chocolate chips, if desired.

689

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 1/4 cups cake flour, Softasilk, 1 cup sugar, 1/3 cup baking cocoa, 3/4 cup buttermilk, and more.

Yes, Cherry-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.

Cherry-Chocolate Shortcake

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