Chocolate Strawberry Shortcake Recipe Serves: 8
Prep Time 30 minutes
Cook Time 30 minutes

Nutritional Information

Portion 1 serving
Amount Per Serving
Calories 410
Calories from Fat 210
Total Fat 23 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 280 mg
Total Carbs 46 g
Dietary Fiber 2 g
Sugars 29 g
Protein 5 g
Vitamin A 20 %
Vitamin C 40 %
Calcium 4 %
Iron 10 %

Chocolate Strawberry Shortcake

Ingredients:

  • 3 squares (1 oz. ea.) semi-sweet chocolate
  • 1/2 cup Country Crock® Spreadable Butter With Canola Oil
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup water
  • 1 pint strawberries, sliced (about 2 cups), tossed with 1 Tbsp. sugar
  • 2 cups sweetened whipped cream

Directions:

  1. Preheat oven to 400°. Spray 9-inch baking pan with no-stick cooking spray; set aside.
  2. Microwave chocolate with Country Crock® Spreadable Butter With Canola Oil in large microwave-safe bowl at HIGH 1-1/2 minutes or until chocolate is melted; stir until smooth. Beat in 3/4 cup sugar and vanilla with electric mixer on low speed. Beat in eggs, then 1/4 cup flour, baking soda and salt. Alternately beat in remaining 1 cup flour and water until blended. Pour into prepared pan.
  3. Bake 30 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.
  4. Meanwhile, combine strawberries with remaining 1 tablespoon sugar in medium bowl. To serve, slice cake in half, horizontally. Arrange bottom half of cake on serving platter. Evenly top with strawberries, then 1-1/2 cups sweetened whipped cream. Top with remaining half of cake and remaining whipped cream. Garnish, if desired, with additional strawberries.

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