Chocolate-Strawberry Shortcake

Layered with creamy whipped topping, piled high with fresh berries and drizzled with chocolate, this Chocolate-Strawberry Shortcake is a showstopper.


Prep Time 35min.

Total Time 1hr. 17min.

Servings 12 servings

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What You Need

• 1-1/2 cups flour
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup granulated sugar
• 1/3 cup cold butter, cut up
• 1/2 cup milk
• 1/2 cup buttermilk
• 2 oz. BAKER'S Unsweetened Chocolate, melted
• 2 Tbsp. granulated sugar
• 1 Tbsp. brown sugar
• 2 oz. BAKER'S Semi-Sweet Chocolate
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 3 cups quartered fresh strawberries

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Make It

1. Heat oven to 400°F.
2. Mix first 4 ingredients in large bowl. Stir in 1/2 cup granulated sugar. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add next 3 ingredients; mix well. Pour into 2 greased and floured 9-inch round pans. Mix 2 Tbsp. granulated sugar and the brown sugar; sprinkle over batter.
3. Bake 12 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
4. Melt semi-sweet chocolate as directed on package. Place one cake layer on plate; top with half each of COOL WHIP and berries. Cover with second cake layer. Top with remaining COOL WHIP and berries; drizzle with semi-sweet chocolate.

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More From Kraft Foods:

• Double-Chocolate Strawberry Shortcake
• Heavenly Chocolate Cake
• Chocolate Cake Roll