Chocolate Strawberry Shortcake Recipe

Name: Chocolate Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. fresh strawberries; 3/4 c. sugar; 1 2/3 c. all-purpose flour; 1/3 c. cocoa; 1 Tbsp. baking powder; 1/4 tsp. salt; 1/2 c. butter or margarine; 2/3 c. milk; 1 egg, beaten; 1 c. cold whipping cream; 2 Tbsp. powdered sugar

Servings: persons

6 c. fresh strawberries
3/4 c. sugar
1 2/3 c. all-purpose flour
1/3 c. cocoa
1 Tbsp. baking powder
1/4 tsp. salt
1/2 c. butter or margarine
2/3 c. milk
1 egg, beaten
1 c. cold whipping cream
2 Tbsp. powdered sugar

1
Reserve 6 strawberries. Slice remaining berries into bowl. Gently stir in 1/4 cup sugar; set aside.
2
Preheat oven to 450u00b0. Grease an 8-inch round cake pan.
3
In a separate bowl, stir together flour, cocoa, 1/2 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
4
In separate bowl, stir together milk and egg. Add all at once to dry ingredients, stirring just until moistened.
5
Spread dough in prepared pan, building up edges slightly. Bake in a 450u00b0 oven for 15 to 18 minutes.
6
Cool 10 minutes. Remove from pan. Place on serving plate.

1214

kcal

Calories

Fat

175

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 11 ingredients. The key ingredients include: 6 c. fresh strawberries, 3/4 c. sugar, 1 2/3 c. all-purpose flour, 1/3 c. cocoa, and more.

Yes, Chocolate Strawberry 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.

Chocolate Strawberry Shortcake

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