Strawberry Chocolate Shortcakes Recipe

3.5 2
Strawberry Chocolate Shortcakes Recipe
Strawberry Chocolate Shortcakes Recipe photo by Taste of Home
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Strawberry Chocolate Shortcakes Recipe

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3.5 2
Publisher Photo
This fluffy, creamy strawberry shortcake is adapted from my sister's recipe. The drizzle of chocolate sauce on top is a great addition to this sweet, delightful dessert. —Agnes Ward, Stratford, Ontario
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • Dash salt
  • 2 tablespoons water
  • 1/2 cup crushed strawberries
  • 1 drop red food coloring, optional
  • 2 individual round sponge cakes
  • 2/3 cup sliced fresh strawberries
  • 1/3 cup whipped topping
  • 1 tablespoon chocolate syrup, optional

Directions

In a small saucepan, combine the sugar, cornstarch and salt. Stir in water and crushed strawberries. Bring to a boil; cook and stir for 1 minute or until thickened. Add food coloring if desired.
Place sponge cakes on a serving plate. Top with strawberry sauce, sliced strawberries, whipped topping and chocolate syrup if desired. Yield: 2 servings.
Originally published as Chocolate Strawberry Shortcakes in Cooking for 2 Summer 2008, p49

Nutritional Facts

1 each: 289 calories, 3g fat (2g saturated fat), 39mg cholesterol, 168mg sodium, 62g carbohydrate (47g sugars, 3g fiber), 3g protein.

  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • Dash salt
  • 2 tablespoons water
  • 1/2 cup crushed strawberries
  • 1 drop red food coloring, optional
  • 2 individual round sponge cakes
  • 2/3 cup sliced fresh strawberries
  • 1/3 cup whipped topping
  • 1 tablespoon chocolate syrup, optional
  1. In a small saucepan, combine the sugar, cornstarch and salt. Stir in water and crushed strawberries. Bring to a boil; cook and stir for 1 minute or until thickened. Add food coloring if desired.
  2. Place sponge cakes on a serving plate. Top with strawberry sauce, sliced strawberries, whipped topping and chocolate syrup if desired. Yield: 2 servings.
Originally published as Chocolate Strawberry Shortcakes in Cooking for 2 Summer 2008, p49

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