DOUBLE-CHOCOLATE STRAWBERRY SHORTCAKE
Dip a fresh strawberry in chocolate-twice. That's how deeply chocolatey we've made this strawberry shortcake.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
- Beat pudding mix and milk in large bowl with whisk 2 min. (Pudding will be thick.) Gently stir in COOL WHIP.
- Place 1 cake layer on plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 390 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 24 g, Protein 4 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
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
DOUBLE-CHOCOLATE STRAWBERRY PANCAKES
1st Place Winner Bisquick® Recipe Contest 2010! Two kinds of chocolate and sour cream create melt-in-your-mouth pancakes with a double strawberry hit.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 15
Number Of Ingredients 10
Steps:
- In large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs (do not overbeat; mixture should be lumpy). Fold in chocolate chips.
- Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, use scant 1/4 cup batter; spread batter with rubber spatula to 4 inches in diameter. Cook pancakes until bubbly on top, puffed and dry around edges, about 2 minutes. Turn and cook other sides until golden brown, about 1 to 2 minutes longer. Top with whipped cream, strawberries and syrup.
Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 110 mg, Fat 4, Fiber 5 g, Protein 9 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 25 g, TransFat 1 1/2 g
DOUBLE STRAWBERRY WHITE CHOCOLATE SHORTCAKE
Just the name of this recipe makes my mouth water! I love the simplicity of this recipe about as much as I love the taste. Very decadent and makes a beautiful presentation.
Provided by Redneck Epicurean
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Grease and flour 2 9-inch cake pans.
- Wash and slice strawberries; if berries are not very sweet, add 2 tablespoons sugar.
- In a large bowl, stir together the poundcake mix and cornmeal. On low speed, beat in the eggs and milk. On medium speed, beat until light and fluffy, about 3 minutes.
- Toss the chopped chips with the flour and fold into the batter.
- Divide the batter between the pans. Bake 25-30 minutes or a toothpick comes out clean. Cool in pan 10 minutes, then turn onto racks to cool completely.
- To assemble, place 1 cake layer on a serving plate; spread with 1/4 cup jam. Top with half the whipped topping and half of the berries. Place the second layer on top of the berries. Spread on remaining whipped topping. Heat jam until melted. Stir into the berries. Spoon onto the top of the cake.
Nutrition Facts : Calories 213.4, Fat 9.9, SaturatedFat 6.5, Cholesterol 41.5, Sodium 48.8, Carbohydrate 28.2, Fiber 1, Sugar 18.9, Protein 3.7
STRAWBERRY SHORTCAKES WITH WHITE CHOCOLATE MOUSSE
Categories Cake Liqueur Food Processor Chocolate Fruit Dessert Bake Strawberry Spring Summer Simmer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For shortcakes:
- Preheat oven to 425°F. Line baking sheet with parchment paper. Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Add 1/2 cup buttermilk and process just until moist clumps form. Blend in chopped chocolate using on/off turns.
- Turn dough out onto lightly floured work surface. Dust lightly with flour. Gently press dough to 1/2-inch thickness. Using 3 1/4-inch cutter, cut out shortcakes. Gather dough scraps and press to 1/2-inch thickness; cut out additional shortcakes for a total of 6. Transfer shortcakes to prepared baking sheet. Brush shortcakes with remaining 1 tablespoon buttermilk. Sprinkle with 1 teaspoon sugar.
- Bake shortcakes until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack and cool. (Can be prepared 8 hours ahead. Let stand at room temperature.)
- For topping:
- Toss strawberries, sugar and liqueur in large bowl. Let stand at room temperature until juices form, tossing occasionally, about 1 hour.
- Cut shortcakes horizontally in half. Place 1 shortcake bottom on each of 6 plates. Spoon 1/3 cup White Chocolate Mousse over each. Spoon some of strawberry topping over each. Cover each with shortcake top. Top each with spoonful of mousse, then more strawberry topping and serve.
STRAWBERRY SHORTCAKES WITH BROWN SUGAR BISCUITS AND WHITE CHOCOLATE CREAM
Provided by Deborah Snyder
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For white chocolate cream:
- Place white chocolate in medium bowl. Place 1 tablespoon water in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes. Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves. Remove from heat; add gelatin and stir until dissolved. Pour gelatin mixture over white chocolate, whisking until melted and smooth. Cool to room temperature.
- Beat remaining 2 cups cream in large bowl until peaks form. Fold 1/2 cup cream into white chocolate mixture to lighten. Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.
- For biscuits:
- Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter. Using fingertips, rub in until coarse meal forms. Gradually add 1 cup cream, tossing until moist clumps form. Gather dough into ball; shape into 8 1/2-inch round on parchment or foil. Chill 15 minutes.
- Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed. Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with raw sugar. Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven 5 minutes before using.)
- For strawberries:
- Combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint or lavender in medium bowl; toss to blend. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
- Cut biscuits in half horizontally. Place 1 bottom on each of 8 plates and mound strawberries with syrup on each, dividing equally. Cover with white chocolate cream and biscuit tops.
- *Also called turbinado or demerara sugar; available at most supermarkets and natural foods stores.
- **Also called culinary lavender buds; available at many health foods stores and from surfasonline.com.
CHOCOLATE CHIP STRAWBERRY SHORTCAKES
Nothing goes better with juicy strawberries than whipped cream and chocolate. This tasty combination is decadent and fun, so it's ideal for kids and adults alike! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving., In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in chocolate chips., Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake 18-20 minutes or until golden brown. Remove to wire racks to cool., Cut biscuits in half horizontally. Spoon fruit onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately.
Nutrition Facts : Calories 443 calories, Fat 28g fat (17g saturated fat), Cholesterol 75mg cholesterol, Sodium 402mg sodium, Carbohydrate 47g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein.
DOUBLE STRAWBERRY SHORTCAKE
Make and share this Double Strawberry Shortcake recipe from Food.com.
Provided by jovigirl
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400°. Grease 9-inch round cake pan (with removable bottom, if available). Coarsely chop 1 cup of strawberries.
- Sift together flour, sugar, baking powder, baking soda, cinnamon, ground ginger and salt into a large bowl.
- Whisk together buttermilk, melted butter and egg in medium-size bowl. Add buttermilk mixture and the 1 cup chopped strawberries to flour mixture; stir until well blended and evenly moistened. Scrape batter into prepared pan; smooth top.
- Bake the shortcake in 400F oven for 20 to 25 minutes, until toothpick inserted in the center of the shortcake comes clean. Let cake cool in pan on wire rack for 10 minutes. Remove cake from pan to rack; let cool completely.
- Beat cream, confectioners sugar, lemon rind and extract in medium-size bowl until stiff peaks form.
- Slice shortcake horizontally in half. Place bottom layer, cut side up, on platter. Spread with 2/3 cup lemon cream. Place half of remaining berries, stem end down, on top of lemon cream. Spread cut side of the other half of shortcake with 2/3 cup lemon cream. Carefully invert on top of strawberries. Dollop top of shortcake with remaining lemon cream. Arrange remaining strawberries, stem side down, on top. Serve immediately or refrigerate for no more than 1 hour.
Nutrition Facts : Calories 368, Fat 18.3, SaturatedFat 10.9, Cholesterol 83.3, Sodium 359.1, Carbohydrate 46.5, Fiber 3.6, Sugar 17.3, Protein 6.3
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