Chocolate Strawberry Shortcake
Chocolate Strawberry Shortcake
Chocolate Strawberry Shortcake

Chocolate Strawberry Shortcake

David Venable

Fresh strawberries and whipped topping are stuffed between layers of chocolate cake in this flavorful, beautiful dessert.

Ingredients

  • 1 package chocolate fudge cake mix
  • 3/4 cup water
  • 1/4 cup vegetable oil
  • 3 egg whites
  • 6 oz. container strawberry yogurt
  • 2 qts. fresh strawberries, hulled and sliced
  • 16 oz. container whipped cream or fresh whipped cream
  • 4 oz. mini chocolate chips

Directions

Heat the oven to 350°F. Grease and flour a rectangular baking pan.
Beat cake mix, water, oil, egg whites, and yogurt in a large bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into the greased pan.
Bake for 35-40 minutes, or until cake springs back when touched lightly in the center. Cool completely.
Turn cake out onto a cutting board. Cut in half horizontally, and place the bottom layer on a trivet.
Frost the cake with whipped cream and then scatter sliced strawberries on top. Place second layer of cake on top and repeat layering with whipped cream and sliced strawberries.
Garnish with a sprinkle of mini chocolate chips on top of the strawberries.

Cook's Notes

Homemade whipped cream is easy to make! It's just heavy cream and sugar. Just mix (with a whisk or electric mixer) until creamy and thick. Voila!|Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and bowl in the freezer for about 15 minutes. This will help the cream whip quickly and will increase its volume.

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