Reviewed: Feb. 2, 2013

My family loves my regular strawberry shortcake and we all love chocolate so I thought I'd give this a try. It was a hit! I dropped large spoonfuls onto a greased cookie sheet and made 8 individual shortcakes and topped them with strawberries, chocolate ice cream and whipped cream. Really good. The shortcakes aren't very sweet, but aren't supposed to be. Real shortcakes are like biscuits, not cake.

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Reviewer:

basssaman

Reviewed: Jun. 25, 2012

Excellent, light shortcake which acts as the perfect base for fresh, local strawberries. The texture is that of a delicate scone. I plopped eight mounds of dough onto a silicone sheet lined cookie sheet and baked for 10 minutes, so I could make individual mini shortcakes. I used 35% whipping cream with the sweet strawberries. The hint of cocoa is FABULOUS! Great idea! This receipe is quick, easy, tasty, and is bound to become one of my "go-to" summer desserts for years to come - so I thank you kindly for sharing it with us.

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Reviewer:

Corinne1951

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Vaudreuil-Dorion, Quebec, Canada

Reviewed: Aug. 21, 2010

Easy recipe but soooo delicious. My son and I loved it. I did make one adjustment to the shortcake, I added about 2 oz of strawberry gelatine to the step # 2 which make the cake more moist and added more of strawberry taste to the layers. I will be making this again. Thanks :)

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5 users found this review helpful

Reviewer:

cloweelya

Reviewed: Jun. 20, 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!

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Reviewer:

Anne

Reviewed: Jun. 15, 2010

We LOVED this recipe using Sweetened Whipped Cream from this site instead of Cool Whip. I can't wait to have it again.

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4 users found this review helpful

Reviewer:

JOANNMK

Reviewed: May 5, 2010

People love this dessert, I've been making it for years now and it's a frequent request for gatherings. Last time I make it with margarine and rice milk and it still turned out great!

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Reviewer:

LROMSLO

Reviewed: Apr. 6, 2010

I scaled by half and added another T of sugar to the shortcake. Used Redi-Whip Chocolate squirt can with strawberries and blueberries.

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5 users found this review helpful

Reviewer:

PAMELA D. aPROpos of nothing

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Apr. 28, 2009

I liked it i used white chocolate instead of syrup, i think that some people are confused on what coco powder is its not going to make the biscuit super sweet

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Reviewer:

masnmartinez

Reviewed: Mar. 31, 2009

This was so good! And it was very simple. I did make my own whipped cream instead of using cool-whip. My youngest son said it was not good it was "Magnificent" so I will be making this again. Thanks!

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Reviewer:

Rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Mar. 4, 2009

This was very good! I made my own whipped cream from the "whipped cream" recipe on this site, i also used chocolate covered strawberries also from this site redipped and drizzled in peanut butter. thanks!

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7 users found this review helpful