Chocolate Strawberry Shortcakes – a delicious recipe with flour, white sugar, cocoa powder, baking powder, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees. Grease two 9-inch layer pans. In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda and salt. Cut in butter or margarine until the mixture resemble coarse crumbs. Add milk, mixing just until moistened. Spread batter evenly into two prepared layer pans. Bake for 15 minutes, or until a toothpick inserted in center comes out clean. Cool. In a medium size mixing bowl, combine strawberries and 1/4 cup sugar. Let this mixture stand for 10 minutes. Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate syrup.
919
kcal
Calories
32
g
Fat
149
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 c. all-purpose flour, 1/3 c. white sugar, 1/4 c. cocoa powder, 1 Tbsp. baking powder, and more.
Yes, Chocolate Strawberry Shortcakes 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.
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