Chocolate Strawberry Shortcake Recipe -
Chocolate Strawberry Shortcake Recipe

Chocolate Strawberry Shortcake

Recipe by  

"I like to serve this shortcake on Valentine's Day. It's really good and looks nice on the table. I have had this recipe for over 40 years."

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings


  1. Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
  2. In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
  3. Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
  4. In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
  5. Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.
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Reviews More Reviews

Most Helpful Positive Review
Jul 03, 2005

I think some of the people who were not happy with this recipe might be confused about what "shortcake" is. Maybe they were expecting "cake". Shortcake is supposed to be more like a biscuit or scone. I think this is a really good recipe, though you're doing it a big disservice if you use frozen whipped topping instead of real whipped cream on top!

Most Helpful Critical Review
Jun 21, 2003

I made this for a family Easter dinner yesterday & assembled it where we were having dinner,everyone was oohing & aahing over as it looked amazing & delicious.However,the cake itself was boring & bland.I would make this again with a regular 9" chocolate cake sliced horizontally for layers.Very disappointing taste!!!

Dec 12, 2003

Looks beautiful, tastes delicious. I had a hard time cutting it. It was falling all over the place. I had large strawberries, so the slices were huge. I would probably cut the strawberries in quarters first and then slice. And do not add chocolate topping until right before you serve it, otherwise it melts on top of it and looks stupid. I definately recommend this recipe to anyone who loves a strawberry shortcake.

May 14, 2006

Easy and very simple to make. I added a teaspoon of almond extract to the batter and it was very good.

Jun 21, 2010

A nearly identical recipe has been in my family for years. It is a wonderful recipe, but you do have to understand that the cake is a shortcake, not a typical American butter cake. It is not very moist and has only a slight chocolate flavor that really allows the strawberries to shine. I only serve this cake with real whipped cream (flavored with a bit of vanilla), and a homemade chocolate sauce. The chocolate sauce soaks into the cake and the whipped cream compensates for the less sweet cake. All together it is amazing!

Jul 23, 2003

There was nothing special about this dessert. The cake layers were okay. I probably won't make again.

Mar 05, 2004

Even before I poured the batter in the pan, I could tell that this was not going to work for me. I followed the recipe and am an experienced baker, but still the cake came out very dry and tasteless. I'm giving two stars only because we were still able to eat the strawberries, whipped cream, and chocolate sauce.

May 24, 2003

This yummy treat not only looked great, but tasted delicious. Best of all, it was super low-maintenance to make!


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  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 49.1 g
  • 16%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 477 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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