Chocolate Strawberry Shortcake IV

Layered with creamy whipped topping, piled high with fresh berries and drizzled with chocolate, this shortcake is a showstopper. Delicious!


12 servings


1 1/2 cups all-purpose flour
1 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated (white) sugar
1/3 cup cold butter, sliced
1/2 cup milk
1/2 cup buttermilk
2 squares Baker's unsweetened chocolate, melted
2 tablespoons granulated (white) sugar
1 tablespoon brown sugar
2 squares Baker's semi-sweet chocolate
1 (8 ounce) tub Cool Whip whipped topping, thawed
3 cups quartered fresh strawberries


Preheat oven to 400°F (204°C). Grease two 9-inch baking pans with Pan Release or baking spray with flour.

In a large bowl, 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 prepared baking pans. Mix 2 tablespoons granulated sugar and the brown sugar; sprinkle over batter.

Bake for 12 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes. Remove from pans to wire cooling racks; cool completely.

Melt semi-sweet chocolate as directed on package. Place one cake layer on plate; top with half each of whipped topping and berries. Cover with second cake layer. Top with remaining whipped topping and berries; drizzle with semi-sweet chocolate.

Estimated Time

Preparation Time: 35 minutes
Total Time: 1 hour 17 minutes

Additional Information

If you don't have buttermilk, use this easy substitution. Add 1 1/2 teaspoons white vinegar or lemon juice to measuring cup. Add enough milk to measure 1/2 cup. Let stand 5 minutes

Nutritional Information

Amount per serving: Calories: 270; Total Fat: 13 g; Saturated Fat: 9 g; Cholesterol: 15 mg; Sodium: 330 mg; Carbohydrate: 37 g; Dietary Fiber: 2 g; Sugars: 20 g; Protein: 4 g

Recipe Courtesy Of

Kraft Foods

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