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Chocolate Strawberry Shortcake

Chocolate Strawberry Shortcake

  • Prep

    40 m
  • Cook

    12 m
  • Ready In

    52 m
Marjorita

Marjorita

A chocolate version of everybody's favorite dessert.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  2. In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in margarine until mixture resembles coarse crumbs. Blend in sour milk and melted unsweetened chocolate. Divide batter into prepared pans.
  3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Sprinkle cakes with orange liqueur.
  4. Reserve 8 to 10 strawberries and slice the rest. Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping. Cover with second layer, top with remaining strawberries and whipped topping. Garnish with whole strawberries. In the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth. Drizzle over the strawberries.
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Reviews

michelle_cows
17

michelle_cows

2/23/2007

it was a really great cake recipe.. one that i am going to make for my son for his birthday. we are going to try it as a 13x9 cake-pan-size one-layered cake... let you know how it turns out.. thx for sharing the recipe

Jennifer
14

Jennifer

4/26/2007

This was overall a good recipe. I doubled the amount of sugar in the cake but omitted the chocolate on top, as well as the orange liqueur. It was still not too sweet but tasted more like a dark chocolate. It looked very pretty sliced on a dessert plate that had been drizzled with chocolate syrup! My family liked this dessert, and we will be making it again. Remember to close container tightly in fridge for storage so the cake will not dry out.

Luv2bake
12

Luv2bake

1/30/2009

Wow! What a delicious and good looking cake! And very easy to make. Thank you!

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