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Chocolate Strawberry Shortcake

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Adding Country Crock® and chocolate to the classic shortcake recipe makes for deliciously tender and moist chocolate...

Chocolate Strawberry Shortcake

Adding Country Crock® and chocolate to the classic shortcake recipe makes for deliciously tender and moist chocolate shortcake. It’s perfect for that showstopper dessert!

Ingredients

  • 3 squares (1 ounce each) semi-sweet chocolate
  • 1/2 Cup Country Crock Spreadable Butter With Canola Oil
  • 3/4 sugar
  • 1 Teaspoon vanilla extract
  • 2 eggs
  • 1 1/4 Cup all-purpose flour
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 3/4 Cups water
  • 1 pint strawberries, sliced (about 2 cups), tossed with 1 Tbsp. sugar
  • 2 Cups sweetened whipped cream

Directions

Microwave chocolate with Country Crock® Spreadable Butter With Canola Oil in large microwave-safe bowl at HIGH 1-1/2 minutes or until chocolate is melted; stir until smooth. Beat in 3/4 cup sugar and vanilla with electric mixer on low speed. Beat in eggs, then 1/4 cup flour, baking soda and salt. Alternately beat in remaining 1 cup flour and water until blended. Pour into prepared pan.

Bake 30 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.

Meanwhile, combine strawberries with remaining 1 tablespoon sugar in medium bowl. To serve, slice cake in half, horizontally. Arrange bottom half of cake on serving platter. Evenly top with strawberries, then 1-1/2 cups sweetened whipped cream. Top with remaining half of cake and remaining whipped cream. Garnish, if desired, with additional strawberries.