Dessert

Chocolate-Strawberry Shortcake

average rating

rate/review

prep time

35 min

total time

1 hr 17 min

makes

12 servings, 1 piece (92 g) each

Rate Recipe

photo by:

kraft

add your photo

What You Need

1-1/2 cups flour

1 Tbsp. Magic Baking Powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup plus 2 Tbsp. granulated sugar, divided

1/3 cup cold butter, cut up

1/2 cup milk

1/2 cup buttermilk

2 oz. Baker's Unsweetened Chocolate, melted

1 Tbsp. brown sugar

2 oz. Baker's Semi-Sweet Chocolate

2 cups thawed Cool Whip Whipped Topping

3 cups quartered fresh strawberries

Make It

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 remaining granulated sugar and the brown sugar; sprinkle over batter.

BAKE 12 min. or until toothpick inserted in centres 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 1 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.

kraft kitchens tips

Substitute

If you don't have buttermilk, use this easy substitution. Add 1-1/2 tsp. white vinegar or lemon juice to measuring cup. Add enough milk to measure 1/2 cup. Let stand 5 min.

Substitute

Prepare using Cool Whip Light Whipped Topping.