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Desserts

Chocolate-Strawberry Shortcake

Chocolate-Strawberry Shortcake recipe
photo by:kraft
Layered with creamy whipped topping, piled high with fresh berries and drizzled with chocolate, this Chocolate-Strawberry Shortcake is a showstopper.
time
prep:
35 min
total:
1 hr 17 min
servings
total:
12 servings
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What You Need

1-1/2
cups  flour
1
Tbsp.  baking powder
1/2
tsp.  baking soda
1/2
tsp.  salt
1/2
cup  granulated sugar
1/3
cup  cold butter, cut up
1/2
cup  milk
1/2
cup  buttermilk
2
oz.  BAKER'S Unsweetened Chocolate, melted
2
Tbsp.  granulated sugar
1
Tbsp.  brown sugar
2
oz.  BAKER'S Semi-Sweet Chocolate
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
3
cups  quartered fresh strawberries

Make It

HEAT oven to 400°F.

MIX first 4 ingredients in large bowl. Stir in 1/2 cup granulated sugar. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add next 3 ingredients; mix well. Pour into 2 greased and floured 9-inch round pans. Mix 2 Tbsp. granulated sugar and the brown sugar; sprinkle over batter.

BAKE 12 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.

MELT semi-sweet chocolate as directed on package. Place one cake layer on plate; top with half each of COOL WHIP and berries. Cover with second cake layer. Top with remaining COOL WHIP and berries; drizzle with semi-sweet chocolate.

Kraft Kitchens Tips

Substitute
If you don't have buttermilk, use this easy substitution. Add 1-1/2 tsp. white vinegar or lemon juice to measuring cup. Add enough milk to measure 1/2 cup. Let stand 5 min
Substitute
Prepare using COOL WHIP LITE Whipped Topping.
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