Chocolate Strawberry Shortcake

For an absolutely stunning dessert, spoon sweetened strawberries and whipped topping between layers of homemade chocolate shortcake. Drizzle with chocolate syrup and serve to an awestruck crowd.

• Calories: 375 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ cup butter
• 1 cup milk
• ¼ cup white sugar
• ⅓ cup white sugar
• ¼ cup cocoa powder
• 1 tablespoon baking powder
• 1 (12 ounce) container frozen whipped topping, thawed
• 2 tablespoons chocolate syrup
• 2 pints strawberries, sliced

Recipe Instructions

Step 1

Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Grease two 9-inch layer pans.

Step 3

In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.

Step 4

In a medium-sized mixing bowl, combine strawberries and 1/4 cup sugar. Let mixture stand 10 minutes.

Step 5

Cover bottom shortcake layer with half of strawberry mixture and half of whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.