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| Chocolate Strawberry Shortcake |
"I want to serve this shortcake on Valentine's Day. It's without a doubt precise and appears excellent on the table. I actually have had this recipe for over 40 years."
Ingredients :
- 2 cups all-purpose flour
- 1/three cup white sugar
- 1/4 cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup milk
- 2 pints strawberries, sliced
- 1/four cup white sugar
- 1 (12 ounce) box frozen whipped topping, thawed
- 2 tablespoons chocolate syrup
Instructions :
| Prep : | Cook : 10M | Ready in : |
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- Preheat an oven to 400 ranges F (two hundred tiers C). Grease nine inch layer pans.
- In a massive blending bowl, integrate flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the combination resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter flippantly into two organized layer pans.
- Bake at 400 degrees F (2 hundred tiers C) for 15 mins, or until a toothpick inserted in the center comes out easy. Cool.
- In a medium-size blending bowl, combine strawberries and 1/4 cup sugar. Let the combination stand 10 mins.
- Cover the lowest shortcake layer with half of of strawberry combination and half of of the whipped topping. Top with second shortcake layer, closing strawberry aggregate and whipped topping. Drizzle with chocolate topping.
Notes :
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