Layer Chocolate-Strawberry Shortcake with creamy COOL WHIP, fresh berries and drizzled chocolate. This Chocolate-Strawberry Shortcake is a showstopper.
What You Need
Original recipe yields 12 servings
1-1/2 cups flour
1 Tbsp. CALUMET 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
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.