Chocolate Strawberry Shortcake Recipe
This Easy Chocolate Strawberry Shortcake recipe combines moist, rich chocolate cake layers with sweet macerated strawberries and fluffy whipped cream for an indulgent yet simple dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Strawberries and Topping
- 2 1/2 to 3 cups fresh sliced strawberries
- 4 tbsp icing sugar (powdered sugar), divided
- Drizzle of melted chocolate for garnish (optional)
Whipped Cream
- 2 cups whipping cream
- 4 tbsp icing sugar (powdered sugar)
- 2 tsp vanilla extract
Chocolate Cake
- 2 cups sugar
- 2 cups all purpose flour
- 3/4 cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup soured milk (milk with 1 tbsp lemon juice or vinegar added)
- 1 cup brewed black coffee, cold
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Prepare the Chocolate Cake Batter: In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, soured milk, cold brewed coffee, vegetable oil, and vanilla extract. Beat all ingredients with an electric mixer for 2 minutes until well combined and smooth.
- Bake the Cake Layers: Pour the batter evenly into two greased and floured 8 or 9 inch cake pans. Bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in pans for 5 minutes, then turn out onto wire racks to cool completely.
- Macerate the Strawberries: Toss the sliced strawberries with 4 tbsp icing sugar in a bowl. Let them stand at room temperature for about an hour, occasionally tossing to ensure even maceration. Reserve the juice/syrup that forms for soaking the cake layers.
- Make the Whipped Cream: In a chilled bowl, beat whipping cream, 4 tbsp icing sugar, and 2 tsp vanilla extract with an electric mixer until firm peaks form.
- Assemble the Shortcake: Using a wooden skewer, poke holes in both cake layers. Spoon the reserved strawberry syrup over the cakes to soak into the holes evenly. Place the first cake layer on a serving plate and spread a thin layer of whipped cream to help hold the strawberries in place. Layer half the macerated strawberries over the cream, then spread or pipe on about half of the whipped cream.
- Finish Assembly: Add the second cake layer on top and repeat the process: spread a thin layer of whipped cream, add the remaining strawberries, and top with the remaining whipped cream. Garnish with additional fresh strawberries and a drizzle of melted chocolate if desired.
Notes
- Using brewed coffee enhances the chocolate flavor in the cake without adding a strong coffee taste.
- Soured milk can be made by adding 1 tbsp lemon juice or vinegar to 1 cup milk; let it sit for 5 minutes before using.
- Make sure to chill the bowl and beaters when whipping cream for best results.
- For a more intense chocolate finish, drizzle semi-sweet or dark melted chocolate over the assembled shortcake.
- Strawberries can be macerated longer for juicier, sweeter topping.
Keywords: chocolate strawberry shortcake, chocolate cake, strawberry shortcake, whipped cream dessert, easy dessert recipe
