Chocolate Strawberry Shortcake

Chocolate Strawberry Shortcake
4 from 1 ratings
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!
Chocolate Strawberry Shortcake
  • 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 cup water
  • 1 pint strawberries, sliced (about 2 cups), tossed with 1 tbsp. sugar
  • 2 cup sweetened whipped cream
  1. 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.