Delicious and Decadent Chocolate Strawberry Shortcake Recipe

Treat yourself to a mouthwatering dessert with Big D's Chocolate Strawberry Shortcake recipe. This delightful twist on the classic shortcake combines layers of fluffy chocolate cake, fresh strawberries, and a velvety whipped cream topping. The rich chocolate flavor perfectly complements the sweetness of the strawberries, creating a harmonious balance of flavors. Enjoy this luscious dessert as a decadent treat for special occasions or as a delightful everyday dessert. With a preparation time of just 60 minutes, you can easily whip up this irresistible dessert whenever your sweet tooth calls.

Ingredients

• For the Chocolate Cake:
• - 1 and 3/4 cups all-purpose flour
• - 3/4 cup cocoa powder
• - 1 and 1/2 cups granulated sugar
• - 1 and 1/2 teaspoons baking powder
• - 1 and 1/2 teaspoons baking soda
• - 1 teaspoon salt
• - 2 large eggs
• - 1 cup whole milk
• - 1/2 cup vegetable oil
• - 2 teaspoons vanilla extract
• - 1 cup boiling water
• For the Strawberry Filling:
• - 4 cups fresh strawberries, sliced
• - 1/4 cup granulated sugar
• - 2 tablespoons fresh lemon juice
• For the Whipped Cream Topping:
• - 2 cups heavy cream
• - 1/4 cup powdered sugar
• - 1 teaspoon vanilla extract
• - Additional fresh strawberries, for garnish

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.
4. Slowly pour in the boiling hot water, mixing continuously. The batter will be thin, but that's okay.
5. Divide the batter equally between the prepared cake pans.
6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
8. While the cakes are cooling, prepare the strawberry filling. In a separate bowl, combine the sliced strawberries, sugar, and lemon juice. Stir well until the strawberries are coated and let them sit for at least 15 minutes to macerate and release their juices.
9. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Once the cakes have cooled, place one cake layer on a serving platter. Spoon half of the strawberry filling over the cake layer and spread it evenly.
11. Gently place the second cake layer on top and press it down slightly.
12. Spoon the remaining strawberry filling over the second cake layer and spread it evenly.
13. Generously dollop the whipped cream topping over the strawberries and spread it out to cover the entire cake.
14. Garnish the top of the cake with additional fresh strawberries, if desired.
15. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together and the cake layers to soften.
16. Serve chilled and enjoy!

Interesting Facts