Big D's Chocolate Strawberry Shortcake

Big D's Chocolate Strawberry Shortcake


"Made this recipe for the family one night. Everybody loved it. It's really good. I think the coffee really brings out the taste of the chocolate."
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Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Cook

  1. Pre-heat oven to 350 degrees.
  2. rinse strawberries and dry. cut tops off & cut strawberries in half, sprinkle with 2 Tbsp white sugar,cover & place in refrigerator. Blend sugar,butter,eggs,vanilla and vegetable oil until creamy. Next, combine all dry ingredients and mix until completely blended. Add milk & coffee and blend very well. Pour batter into two lightly greased & floured 9" cake pans. Bake at 350 degrees for 30 to 35 minutes or toothpick comes out clean. Let cake cool in pan on rack for 10 minutes. Turn out to racks to cool completely.
  3. Add cold heavy cream to a bowl and beat until starts to form peaks. Add 4 Tbsp of confectioners sugar and 2 Tbsp of white sugar. Beat until stiff peaks.
  4. After cake cools spread whip cream on one cake and lay strawberries on top. Place 2nd cake on top of 1st cake cover with rest of whipped cream and strawberries.


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