Double-Chocolate Strawberry Shortcake
Strawberry shortcake originated in the United States during the mid-19th century and has since become a classic summer dessert.
This is vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Double-Chocolate Strawberry Shortcake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.
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Add the butter and mix until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together the eggs, vanilla extract, and milk.
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Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
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Pour the batter into two greased 9-inch round cake pans.
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Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cakes cool in the pans for 10 minutes.
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Transfer the cakes to a wire rack to cool completely.
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Once the cakes have cooled, place one layer on a serving plate.
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Spread a layer of whipped cream on top of the cake layer.
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Arrange sliced strawberries on top of the whipped cream.
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Place the second cake layer on top.
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Frost the top and sides of the cake with the remaining whipped cream.
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Garnish with chocolate shavings.
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Refrigerate for 30 minutes to allow the flavors to meld.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 24g37%
- Total Carbohydrate 58g20%
- Sugars 34g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
