Desserts

Chocolate-Strawberry Shortcake

photo by:kraft

My daughter-in-law served this cake for my birthday this past weekend. It is so delicious! The chocolate flavor is very rich and because it has strawberries and cream the...read more

posted by

santhony01

on 4/16/2012

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

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

oz. BAKER'S Unsweetened Chocolate, melted

Tbsp. granulated sugar

Tbsp. brown sugar

oz. BAKER'S Semi-Sweet Chocolate

tub (8 oz.) COOL WHIP Whipped Topping, thawed

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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a cook

posted:8/6/2012

I am so disappointed. I am a huge chocolate fan, so when I saw this I knew it was going to be made. I never have left a comment before but this cake crumbled so bad and I couldn't do anything with it. Second it was extremely tough to get out of the pan.

santhony01

posted:4/16/2012

My daughter-in-law served this cake for my birthday this past weekend. It is so delicious! The chocolate flavor is very rich and because it has strawberries and cream the fat content is probably lower than icing. It was great and I can't wait to bake it!

tefs912

posted:5/8/2011

Loved the recipie, but everytime I've made it the shortcake crumbles!! I might add an egg next time and see if that stops the crumbling.

lisa-selby

posted:5/1/2011

Sooo yummy!!

jenwheeler3

posted:8/26/2010

This cake was great. Everyone in my family love it, even the non sweet eaters. It was a perfect balance. Not a heavy or over chocolatey dessert.

richa521

posted:8/9/2010

This did not turn out well at all for me! I couldn't get it out of the pan, it crubled to pieces. And the flavor wasn't great either. I'd rather just buy angel food cake, top with strawberries and whipped cream and call it a day.

blonde4eva7

posted:7/7/2010

I made this for my mom's birthday, but instead of making the cake from scratch, I just used a box. It still tasted great and it is nice and light tasting for summer. Everyone loved it!

tarabennett

posted:7/7/2010

This was great, we liked it so much I made it a second time as cup cakes. I made 12 cup cakes and cooked them for 10 min. I cut the cupcakes in half, spooned strawberries on top, then drizzled with chocolate and topped it all off with a dollop of whipped cream. Delicious!

sboehnlein01

posted:7/6/2010

Yummmmmoooo!!!

a cook

posted:7/6/2010

Shortcake is not supposed to be sweet. This is an excellent recipe, however I had difficulty getting the shortcake out of the pan without breaking it. 2nd time used parchment paper - still had trouble. Even so - will make it again!