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    Chocolate Strawberry Shortcake


    Source of Recipe


    Pillsbury

    List of Ingredients




    SHORTCAKE:
    2 cups flour
    1/2 cup sugar
    1/3 cup unsweetened cocoa
    3 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup butter
    1 cup milk
    2 tablespoons sugar

    FILLING:
    5 cups fresh strawberries
    1/4 cup sugar
    1 cup whipping cream, whipped, sweetened
    velvet fudge sauce

    Recipe



    Heat oven to 400¼F. Grease two 9" cake rounds. In large bowl combine flour, 1/2 cup sugar, cocoa, bakignp owder and salt. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in milk with fork just until moistened. Spread in prepared pans. Sprinkle 2 tbl. sugar over dough. Bake at 400¼F for 15-20 minutes or until cake begins to pull away from sides of pan. Cool 15 minutes; remove from pans and cool completely.

    Reserve 5 whole strawberries for garnish. Hull and halve remaining berries. In large bowl, combine halved strawberries and 1/4 cup sugar. Place 1 shortcake bottom-side-up on serving plate. Top with half of strawberries and half of whipped cream. Place remaining shortcake on top, right side up. Top with remaining strawberries and whipped cream. garnish with remaining whole berrries and drizzle with fudge sauce. Serves 12.

 

 

 

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