CHOCOLATE STRAWBERRY SHORTCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 shortcakes
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
- Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
- Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
- Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.
CHOCOLATE STRAWBERRY SHORTCAKE
I like to serve this shortcake on Valentine's Day. It's really good and looks nice on the table. I have had this recipe for over 40 years.
Provided by Login
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 10
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
- In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
- Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
- In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
- Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 49.1 g, Cholesterol 26.4 mg, Fat 19 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 13.7 g, Sodium 476.5 mg, Sugar 26 g
CHOCOLATE STRAWBERRY SHORTCAKES
Shortcake is one of the greatest desserts, especially when using fresh strawberries. These chocolate strawberry shortcakes are a great treat to serve to guests. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened. , Divide dough into 8 patties, about 3/4-in. thick. Place on parchment-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips. , Bake at 400° for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate., To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired.
Nutrition Facts :
CHOCOLATE STRAWBERRY SHORTCAKE
Provided by Food Network
Categories dessert
Time 1h5m
Yield 40 mini cupcakes or 16 regular cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line 40 cups from 2 (24-cup) mini cupcake pans or 16 cups from 2 regular-size (12-cup) muffin pans with paper cupcake liners.
- Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth. Pour the wet mixture into the dry mixture and mix with a fork or small whisk. Divide the batter evenly among the prepared cupcake liners. The cups should be filled about 2/3-full, and bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes for the mini cupcakes and about 25 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a rack to cool completely.
- Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with confectioners sugar, if using.
- Combine the confectioners' sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.
CHOCOLATE STRAWBERRY SHORTCAKE
Make and share this Chocolate Strawberry Shortcake recipe from Food.com.
Provided by shysavsianna
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 400 degrees. Grease two 9 inch cake pans.
- Combine first 6 ingredients. But in butter until mixture resembles coarse crumbs. Add milk, until just moistened.
- Bake at 400 degrees for 15 minutes. Cool.
- Strawberries and 1/4 C sugar, let stand 10 minutes.
- Cover shortcake with strawberry mix and whipped cream. Lay shortcake on top and add remaining strawberries and cream. Drizzle with chocolate syrup.
Nutrition Facts : Calories 229.5, Fat 12, SaturatedFat 7.3, Cholesterol 34.5, Sodium 306.1, Carbohydrate 28.6, Fiber 1.8, Sugar 12, Protein 3.6
CHOCOLATE-COVERED STRAWBERRY SHORTCAKE
A casual yet elegant dessert. I posted the recipe for Recipe #360946 separately, then use this recipe to top the shortcakes. The strawberries need to stand for at least 30 minutes, but can be made the day before. Time doesn't include standing time for strawberries.
Provided by diner524
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare shortcakes using Recipe #360946, recipe #360946 but add in the chopped chocolate after cutting in the butter.
- For the chocolate sauce:.
- Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Place chocolate in a bowl and pour cream mixture over. Let stand briefly to melt, then whisk until smooth.
- Strawberries:.
- Crush thawed strawberries in a bowl with a potato masher. Stir in fresh berries, sugar, and lemon juice. Let stand for at least 30 minutes or upt to overnight.
- Whipped Topping:.
- Beat cream, powdered sugar and vanilla together in a bowl with a hand mixer until soft peaks form.
- To Assemble:.
- Halve shortcakes horizontally; coat cut sides with berry juices. Place bottoms on serving dishes, cut side up, then top with chocolate sauce, berries, whipped cream and remaining shortcake halves.
CHOCOLATE-STRAWBERRY SHORTCAKE
I'd forgotten about some of my strawberry recipes until I joined the strawberry recipe swap. This is one of my favorites but I'm partial to the chocolate/strawberry combo with anything! This cakes it great just as a cake as is the glaze, but combine them all together and WOWSERS! Enjoy fellow chocolate/strawberry lovers, it makes a spectacular presentation.
Provided by LAURIE
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Make cake.
- Preheat oven to 350, and grease and flour 2 9inch round layer pans.
- Microwave 6 chocolate and 3/4 cup margarine in large microwavable bowl on high 2 minutes until margarine is melted.
- Remove and stir until chocolate is completely melted.
- Stir 1 1/2 cups sugar into melted chocolate til well blended.
- Beat in eggs one at a time with electric mixer.
- Mix well.
- Add 2 tsp vanilla.
- Add ½ cup of flour, baking soda and salt, mixing well.
- Beat in remaining 2 cups flour alternating with the water until smooth.
- Bake 35 minutes until toothpick inserted comes clean.
- Cool in pans 10 minutes then remove from pans and cool on wire racks.
- Make glaze.
- In microwavable bowl, put 3 sqrs chocolate, 3 TBS water and 1 TBS margarine on high 1-2 minutes, until chocolate is almost melted, stirring once during cooking.
- Remove from oven and stir until chocolate is completely melted.
- Stir in powdered sugar and 1/2 tsp vanilla until smooth.
- (If thinner glaze is desired add ½ -1 tsp more water).
- Dip 5-6 garnish berries lightly into glaze and set on wax paper lined plate in refrigerator to slightly firm up.
- To assemble cake.
- Mix strawberries, 2 TBS sugar and 1 tsp vanilla together.
- Place one cake layer on serving plate, flat side up, (place small strips of wax paper all around the sides of cake to catch drips).
- Spoon ½ of strawberries top of cake, laying them as flat as possible.
- Drizzle with ½ of the glaze over berry mixture and down sides of cake.
- Top with ½ of the cool whip.
- Repeat layer.
- Remove wax paper strips.
- Garnish with chocolate covered strawberries.
- Refrigerate.
Nutrition Facts : Calories 561.1, Fat 26.1, SaturatedFat 16.9, Cholesterol 85.9, Sodium 317.6, Carbohydrate 80.2, Fiber 3.1, Sugar 56.6, Protein 6
CHOCOLATE STRAWBERRY SHORTCAKE
Categories Bread Berry Chocolate Dairy Dessert Bake Strawberry Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 20
Steps:
- For Sauce:
- Combine cream and sugar in heavy small saucepan. Stir over medium-high heat until mixture comes to boil. Remove from heat. Add chocolate and stir until chocolate melts and sauce is smooth. Mix in brandy and vanilla. (Can be prepared 2 days ahead. Cover and chill.)
- For Biscuit:
- Preheat oven to 375°F. Butter 9-inch-diameter cake pan with 1 1/2- inch-high sides; dust with flour. Combine 2 cups flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Add chopped chocolate. Gradually add 2/3 cup buttermilk, stirring with fork until dough forms.
- Transfer dough to cake pan; press gently to level top. Brush dough with 2 tablespoons buttermilk, then sprinkle with 2 tablespoons sugar. Bake biscuit until cooked through and golden on top, about 25 minutes. Cool biscuit in pan on rack (biscuit will be 1 to 1 1/2 inches high.)
- For Filling:
- Reserve 8 berries for garnish. Slice remaining berries into large bowl. Add 4 tablespoons sugar and toss to coat; let stand until berries begin to release juices, about 30 minutes. Combine whipping cream, vanilla and 1 tablespoon sugar in medium bowl. Whip to soft peaks. Cover and chill cream until ready to serve.
- Rewarm sauce over low heat, stirring often. Cut around pan sides to loosen biscuit. Turn biscuit out onto work surface. Using long serrated knife, carefully cut biscuit in half horizontally. Using large spatula as aid, place biscuit bottom on platter. Spoon sliced berries with their juices over. Drizzle with some chocolate sauce. Spoon all but 1/2 cup whipped cream over; cover with biscuit top. Drop reserved whipped cream in dollops onto biscuit. Garnish with reserved whole strawberries. Cut into wedges and serve, passing remaining chocolate sauce separately.
CHOCOLATE-STRAWBERRY SHORTCAKE
Layer Chocolate-Strawberry Shortcake with creamy COOL WHIP, fresh berries and drizzled chocolate. This Chocolate-Strawberry Shortcake is a showstopper.
Provided by My Food and Family
Categories Home
Time 1h17m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Heat oven to 400°F.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE STRAWBERRY SHORTCAKE
Make and share this Chocolate Strawberry Shortcake recipe from Food.com.
Provided by murciana02
Categories Dessert
Time 1h30m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix and bake cake ingredients according to box.
- Cool cakes completely.
- While the cakes are baking and/or cooling, slice strawberries, coat with white sugar and let sit in fridge until ready to put together. Leave some for garnish.
- Once cakes are cool, start mixing the whipped cream.
- In a large bowl beat the cream until it thickens.
- Add the vanilla, confectioners sugar, and marshmallows (to stabilize).
- Assemble cake.
- Place first layer on a cake plate with a small amount of jam to hold it.
- Spread jar of jam on the top of the first layer.
- Spread 1/4 of cream on top of jam making a dam and indent in the middle for sugar strawberries.
- Place 3/4 of the strawberries in indent.
- Spread 1/4 of the cream on top of the strawberries and cover with top layer of cake.
- Ice cake with remainder of the whipped cream making an indent again in the middle for the rest of the sugar strawberries.
- Garnish with large strawberries previously set aside.
Nutrition Facts : Calories 786.8, Fat 59.7, SaturatedFat 27, Cholesterol 200.1, Sodium 441.1, Carbohydrate 60.5, Fiber 2.4, Sugar 35.4, Protein 7.8
CHOCOLATE STRAWBERRY SHORTCAKE
Any chocolate cake or strawberry shortcake are my favorites. Here they are combined (yum) and it all starts with a cake mix!
Provided by Karen..
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare chocolate glaze: Microwave chocolate, water and butter in a large bowl on high for 1 to 2 minutes or until chocolate is melted.
- Stir until chocolate is completely melted.
- Stir in sugar and vanilla until smooth.
- If too thick, add a bit more water.
- Mix strawberries, sugar and vanilla.
- Spoon half of the strawberries on 1 cake layer.
- Drizzle with half of chocolate glaze and top with half of whipped topping.
- Repeat layers.
- Garnish top with chocolate dipped whole strawberries, if desired.
- Refrigerate until serving time.
Nutrition Facts : Calories 358.6, Fat 16.4, SaturatedFat 8.4, Cholesterol 2.5, Sodium 374.3, Carbohydrate 55, Fiber 3.4, Sugar 35.9, Protein 4.1
CHOCOLATE STRAWBERRY SHORTCAKE
A new twist on an old favourite. While not your typical birthday cake, I made it one year for my husband and daughter, whose birthdays are two days apart and it was a big hit. They especially loved the chocolate-dipped strawberries that adorn the top.
Provided by Irmgard
Categories Dessert
Time 57m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- To make the cake, combine the flour, 1/2 cup granulated sugar, baking powder, baking soda and salt.
- Cut in the shortening until the mixture resembles coarse meal.
- Blend in the soured milk and chocolate; mix well.
- Spread into 2 greased and floured 9" round layer cake pans.
- Combine 2 tablespoons granulated sugar and brown sugar and sprinkle over one layer.
- Bake at 400 degrees F for about 10-12 minutes or until the cake begins to pull away from the sides of the pan.
- Cool.
- Brush each cake layer with 1 tablespoon orange liqueur.
- For the topping, partially melt the chocolate squares with shortening over hot water.
- Remove from the heat and continue stirring until melted.
- Dip 7 strawberries in the chocolate mixture and chill.
- Hull and slice the remaining strawberries.
- To assemble the cake, place the plain cake layer on a serving plate, top with half of the whipped topping and all of the sliced strawberries.
- Top with the second layer and remaining topping.
- Drizzle with the remaining chocolate.
- Arrange the dipped strawberries on top.
- Refrigerate any leftovers.
Nutrition Facts : Calories 553.5, Fat 32.9, SaturatedFat 19.8, Cholesterol 3, Sodium 391.4, Carbohydrate 64.8, Fiber 4, Sugar 41.5, Protein 6
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