Recipe by Login
"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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1 (12 ounce) container
frozen whipped topping, thawed
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!
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!!!
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.
Easy and very simple to make. I added a teaspoon of almond extract to the batter and it was very good.
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!
There was nothing special about this dessert. The cake layers were okay. I probably won't make again.
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.
This yummy treat not only looked great, but tasted delicious. Best of all, it was super low-maintenance to make!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Strawberry Shortcake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 171
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