Chocolate-Strawberry Shortcake - Kraft Recipes Top
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Chocolate-Strawberry Shortcake

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Total Time

12 servings

Layered with creamy whipped topping, piled high with fresh berries and drizzled with chocolate, this Chocolate-Strawberry Shortcake is a showstopper.

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What You Need

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Make It

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  • 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.


If you don't have buttermilk, use this easy substitution. Add 1-1/2 tsp. HEINZ Distilled White Vinegar or lemon juice to measuring cup. Add enough milk to measure 1/2 cup. Let stand 5 min


Prepare using COOL WHIP LITE Whipped Topping.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 270
Total fat 13g
Saturated fat 9g
Cholesterol 15mg
Sodium 330mg
Carbohydrate 37g
Dietary fiber 2g
Sugars 20g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 40 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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