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Strawberry Chocolate Shortcake

 Strawberry Chocolate Shortcake
"I like to make this luscious layered dessert for Valentine's Day," says Suzanne McKinley of Lyons, Georgia." It's simple to prepare but so elegant and impressive."
10 ServingsPrep: 20 min. Bake: 15 min.


  • 3-1/2 cups biscuit/baking mix
  • 2/3 cup plus 2 teaspoons sugar, divided
  • 1/2 cup baking cocoa
  • 1 cup 2% milk
  • 1/3 cup butter, melted
  • 1 egg white
  • 2-1/2 pints fresh strawberries
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 cup chocolate syrup


  • In a large bowl, combine the biscuit mix, 2/3 cup sugar and cocoa.
  • Stir in milk and butter; mix well. Drop by 1/3 cupfuls at least 2
  • in. apart onto a greased baking sheet. Beat egg white until foamy;
  • brush over shortcakes. Sprinkle with remaining sugar. Bake at
  • 400° for 15-18 minutes. Cool on wire racks.
  • Set aside 10 whole strawberries; slice remaining strawberries. In a
  • large bowl, beat cream and confectioners' sugar until soft peaks
  • form.
  • Just before serving, split shortcakes horizontally. Spoon half of the
  • whipped cream and all of the sliced berries between cake layers.
  • Spoon remaining whipped cream on top. Drizzle with chocolate syrup;
  • top with a whole berry. Yield: 10 servings.

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Strawberry Chocolate Shortcake (continued)

Nutritional Facts: 1 serving (1 each) equals 581 calories, 32 g fat (17 g saturated fat), 85 mg cholesterol, 642 mg sodium, 70 g carbohydrate, 4 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.