Ingredients for Chocolate Strawberry Shortcake
- Semi Sweet Chocolate Baking Squares
- Butter
- 2 tablespoons (25g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons (45ml) water
- Fresh Strawberries
- Berries
- 1 cup (240ml) whipped cream
- ½ cup (60g) powdered sugar
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How to Make Chocolate Strawberry Shortcake
- **Make the Cake:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round layer pans.
- **Melt Chocolate:** In a large microwave-safe bowl, microwave 6 ounces (170g) of semi-sweet chocolate chips and ¾ cup (170g) of margarine on high for 2 minutes, or until margarine is melted. Stir until chocolate is completely smooth.
- **Combine Wet Ingredients:** Stir in 1 ½ cups (300g) granulated sugar until well blended. Beat in 2 large eggs one at a time using an electric mixer. Mix well. Add 2 teaspoons vanilla extract.
- **Combine Dry Ingredients:** In a separate bowl, whisk together 1 cup (125g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup (240ml) water, beginning and ending with the dry ingredients. Mix until just combined.
- **Bake:** Divide batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool:** Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- **Make the Glaze:** In a microwave-safe bowl, combine 3 ounces (85g) semi-sweet chocolate chips, 3 tablespoons (45ml) water, and 1 tablespoon (15g) margarine. Microwave on high for 1-2 minutes, or until chocolate is almost melted, stirring once. Remove and stir until completely smooth.
- **Glaze Strawberries:** Stir in ½ cup (60g) powdered sugar and ½ teaspoon vanilla extract until smooth. Dip 5-6 strawberries in the glaze and place them on wax paper-lined plate; refrigerate to set.
- **Prepare Strawberries:** In a bowl, gently toss 2 cups (250g) sliced fresh strawberries with 2 tablespoons (25g) granulated sugar and 1 teaspoon vanilla extract.
- **Assemble the Cake:** Place one cake layer on a serving plate. Spread the strawberry mixture evenly over the top. Drizzle half of the chocolate glaze over the strawberries.
- **Add Cool Whip:** Top with ½ cup of whipped cream.
- **Repeat Layers:** Repeat layers with the second cake layer, remaining strawberries, and remaining glaze.
- **Garnish & Chill:** Remove wax paper from glazed strawberries. Garnish with the chocolate-covered strawberries and remaining whipped cream. Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
226g
Fat
84g
Carbs
26g
