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Chocolate Strawberry Shortcake




Source of Recipe


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List of Ingredients




6 cups Fresh strawberries
3/4 cup Granulated sugar, divided
1 2/3 cups All-purpose flour
1/3 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1 tbsp Baking powder
1/4 tsp Salt
1/2 cup (1 stick) butter or margarine
2/3 cup Milk
1 Egg, beaten
1 cup (1/2 pt) cold whipping cream
2 tbsp Powdered sugar

Recipe



1 Reserve 6 strawberries. Slice remaining berries; in bowl, gently stir together sliced berries and 1/4 cup granulated sugar. Heat oven to 450°F. Grease 8-inch round baking pan.
2 In medium bowl, stir together flour, cocoa, remaining 1/2 cup granulated sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir together milk and egg; add all at once to dry ingredients, stirring just until moistened. Spread dough in prepared pan, building up edges slightly.
3 Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean; cool 10 minutes. Remove from pan; place on serving plate. Beat whipping cream and powdered sugar until stiff. Arrange some sliced berries over cake; top with whipped cream. Garnish with reserved whole strawberries; serve with remaining sliced berries. 8 servings.