Say hello to a dreamy dessert mashup that’s equal parts elegant and indulgent—Chocolate Strawberry Shortcake! This twist on a timeless favorite layers rich, chocolatey biscuits with sweet, juicy strawberries and clouds of whipped cream for a treat that’s both bold and beautifully balanced. The cocoa-infused shortcake adds a decadent edge, while the fresh berries keep things light and vibrant. It’s a show-stopping dessert that’s easy to make and impossible to forget.
Why You’ll Love This Recipe:
Rich & Fruity Fusion: The deep cocoa flavor pairs perfectly with the natural sweetness of ripe strawberries.
Tender Chocolate Shortcakes: A soft, biscuit-like base that’s just the right amount of sweet.
Fresh Whipped Cream Finish: Light, airy, and the perfect contrast to the rich cake and berries.
Impressive Yet Simple: A dessert that looks gourmet but comes together with ease.
Perfect for Any Occasion: Whether it’s a romantic dinner or summer celebration, this one’s a crowd-pleaser!
Ingredients
It’s creamy, it’s dreamy, and it smooths everything out. Here’s what you’ll need:
All-purpose flour: The backbone of your cake, providing structure and texture.
Unsweetened cocoa powder: This adds that rich chocolate flavor that makes your cake irresistible.
Granulated sugar: Sweetens the cake and balances the cocoa’s bitterness.
Baking powder: A leavening agent that helps your cake rise to fluffy perfection.
Salt: Enhances the flavors and balances the sweetness.
Unsalted butter: Adds moisture and richness; make sure it’s softened for easy mixing.
Milk: Keeps the cake moist and tender; whole milk works best for creaminess.
Large eggs: They bind the ingredients together and add richness.
Vanilla extract: A must-have for that warm, aromatic flavor that complements chocolate.
Heavy whipping cream: Essential for making the light and airy whipped topping.
Powdered sugar: Sweetens the whipped cream and helps it hold its shape.
Fresh strawberries: The star of the show! Their natural sweetness and juiciness elevate the dessert.
Chocolate shavings (optional): For a touch of elegance and extra chocolatey goodness.
For those looking to mix things up, consider substituting half of the heavy cream with Greek yogurt for a lighter version. You can also swap strawberries for raspberries or blueberries if you’re feeling adventurous. The exact quantities for each ingredient are listed at the bottom of the article, ready for you to print and take to the kitchen!
How to Make Chocolate Strawberry Shortcake
Step 1: Preheat and Prepare
Let’s kick things off by preheating your oven to 350°F (175°C). While that’s warming up, grab two 9-inch round cake pans. Grease them with butter or cooking spray, then dust them with flour. This will ensure your cakes slide out easily once they’re baked. Trust me, there’s nothing worse than a cake that sticks to the pan!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt. Make sure everything is well combined; this is the foundation of your Chocolate Strawberry Shortcake. The cocoa powder will give your cake that deep, rich flavor, while the baking powder ensures it rises beautifully. A good mix here sets you up for success!
Step 3: Combine Wet Ingredients
Now it’s time to add the wet ingredients. Toss in the softened unsalted butter, milk, large eggs, and vanilla extract into the dry mix. Using an electric mixer, beat everything together on medium speed for about two minutes. You want a smooth, velvety batter that’s free of lumps. This is where the magic begins, so don’t rush it!
Step 4: Bake the Cakes
Divide the luscious batter evenly between the two prepared cake pans. Pop them into your preheated oven and bake for 25-30 minutes. To check if they’re done, insert a toothpick into the center; it should come out clean. The aroma of chocolate will fill your kitchen, and you’ll know you’re on the right track!
Step 5: Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, carefully transfer them to wire racks to cool completely. This step is crucial; if you frost them too soon, the whipped cream will melt. Patience is key here, my friend!
Step 6: Prepare the Whipped Cream
While the cakes are cooling, let’s whip up some heavenly whipped cream. In a large bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and a teaspoon of vanilla extract, continuing to beat until you reach stiff peaks. This fluffy topping is what makes your Chocolate Strawberry Shortcake truly indulgent!
Step 7: Assemble the Cake
Now comes the fun part—assembly! Place one cake layer on a serving plate. Spread a generous layer of whipped cream over the top, then add half of the sliced fresh strawberries. Carefully place the second cake layer on top and spread the remaining whipped cream over it. Finish by decorating with the rest of the strawberries. If you’re feeling fancy, sprinkle some chocolate shavings on top!
Step 8: Serve and Enjoy
Slice your Chocolate Strawberry Shortcake and serve it immediately for the best experience. If you prefer a firmer texture, refrigerate it for up to two hours before serving. Either way, get ready for compliments! This dessert is sure to impress, and you’ll be the star of the show!
Tips for Success
Use room temperature ingredients for a smoother batter.
Don’t overmix the batter; mix just until combined for a lighter cake.
Let the cakes cool completely before frosting to prevent melting.
For extra flavor, consider adding a splash of coffee to the batter.
Keep your whipped cream chilled until ready to use for the best texture.
Equipment Needed
Mixing bowls: A set of various sizes will help you manage your ingredients.
Electric mixer: A hand mixer works well, but a stand mixer can save time.
Measuring cups and spoons: Essential for accuracy in baking.
9-inch round cake pans: If you don’t have these, use square pans instead.
Wire racks: Great for cooling cakes; a plate can work in a pinch.
Variations
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free version.
Vegan: Use plant-based milk, flax eggs, and coconut cream for whipped topping to create a vegan-friendly dessert.
Chocolate Mint: Add a few drops of peppermint extract to the batter for a refreshing minty twist.
Nutty Delight: Fold in chopped nuts like walnuts or pecans into the batter for added texture and flavor.
Fruit Medley: Mix in other berries like raspberries or blueberries along with strawberries for a colorful fruit medley.
Serving Suggestions
Pair with coffee: A rich cup of coffee complements the chocolate beautifully.
Fresh mint leaves: Garnish with mint for a pop of color and freshness.
Chocolate sauce drizzle: A drizzle of chocolate sauce adds extra indulgence.
Ice cream: Serve with a scoop of vanilla or strawberry ice cream for a delightful contrast.
Elegant presentation: Use a cake stand to elevate your dessert and impress your guests.
FAQs about Chocolate Strawberry Shortcake
Can I make Chocolate Strawberry Shortcake ahead of time? Absolutely! You can bake the cakes a day in advance and store them in an airtight container. Just wait to assemble the cake until you’re ready to serve. This keeps the whipped cream fresh and fluffy.
What can I substitute for heavy whipping cream? If you’re looking for a lighter option, you can substitute half of the heavy cream with Greek yogurt. This will still give you a creamy texture while cutting down on calories.
How do I store leftovers? Store any leftover Chocolate Strawberry Shortcake in the refrigerator, covered with plastic wrap or in an airtight container. It’s best enjoyed within a couple of days for optimal freshness.
Can I use frozen strawberries instead of fresh? While fresh strawberries are ideal for this recipe, you can use frozen strawberries in a pinch. Just make sure to thaw and drain them well to avoid excess moisture in your cake.
What’s the best way to serve Chocolate Strawberry Shortcake? Slice and serve it chilled for a refreshing treat. Pair it with a cup of coffee or a scoop of vanilla ice cream for an extra indulgent experience!
Final Thoughts
Creating a Chocolate Strawberry Shortcake is more than just baking; it’s about crafting memories. The rich chocolate, fresh strawberries, and fluffy whipped cream come together to create a dessert that delights the senses and warms the heart. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to bring smiles all around. Each slice is a reminder that life is sweeter when shared. So, roll up your sleeves, gather your loved ones, and dive into this decadent delight. Trust me, the joy it brings is worth every moment spent in the kitchen!
A rich and indulgent dessert combining chocolate cake and fresh strawberries, topped with whipped cream.
Ingredients
Scale
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup milk
2 large eggs
1 teaspoon vanilla extract
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (for whipped cream)
2 cups fresh strawberries, hulled and sliced
1/4 cup chocolate shavings (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.
Add the softened butter, milk, eggs, and 1 teaspoon of vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
While the cakes are cooling, prepare the whipped cream. In a large bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and 1 teaspoon of vanilla extract, continuing to beat until stiff peaks form.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream over the top, followed by half of the sliced strawberries.
Place the second cake layer on top and spread the remaining whipped cream over the top. Decorate with the remaining strawberries and sprinkle with chocolate shavings if desired.
Slice and serve immediately, or refrigerate for up to 2 hours before serving for a firmer texture.
Notes
For a lighter version, substitute half of the heavy cream with Greek yogurt.
Add a drizzle of chocolate sauce over the top for extra indulgence.
Raspberries or blueberries can be used instead of strawberries for a different flavor profile.
