Chocolate Strawberry Shortcake

Donna Geuder

By
@angelmee

This is so yummy and easy, enjoy!


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Comments:

Serves:

8

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

3
squares (1 oz. ea.) semi-sweet chocolate
1/2 c
country crock® spreadable butter with canola oil
3/4 c
sugar
1 tsp
vanilla extract
2
eggs
1-1/4 c
all purpose flour
1/2 tsp
baking soda
1/4 tsp
salt
3/4 c
water
1 pt
strawberries, sliced (about 2 cups), tossed with tbsp. sugar
2 c
sweetened whipped cream

Directions Step-By-Step

1
Preheat oven to 400°. Spray 9-inch baking pan with no-stick cooking spray; set aside.
2
Microwave chocolate with Shedd's Spread Country Crock® Spreadable Butter 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.
5
Garnish, if desired, with additional strawberries.

About this Recipe

Course/Dish: Fruit Desserts, Chocolate
Main Ingredient: Fruit
Regional Style: American