Best Double Chocolate Strawberry Shortcake Recipes

DOUBLE STRAWBERRY WHITE CHOCOLATE SHORTCAKE

Double Strawberry White Chocolate Shortcake image

Just the name of this recipe makes my mouth water! I love the simplicity of this recipe about as much as I love the taste. Very decadent and makes a beautiful presentation.

Provided by Redneck Epicurean

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) box poundcake mix
1/2 cup cornmeal
1 1/2 cups milk
2 eggs
1 cup white chocolate chips, chopped fine
1 tablespoon flour
2 cups strawberries
2 cups non-dairy whipped topping, thawed
1/2 cup seedless strawberry jam

Steps:

Preheat the oven to 350 degrees. Grease and flour 2 9-inch cake pans.
Wash and slice strawberries; if berries are not very sweet, add 2 tablespoons sugar.
In a large bowl, stir together the poundcake mix and cornmeal. On low speed, beat in the eggs and milk. On medium speed, beat until light and fluffy, about 3 minutes.
Toss the chopped chips with the flour and fold into the batter.
Divide the batter between the pans. Bake 25-30 minutes or a toothpick comes out clean. Cool in pan 10 minutes, then turn onto racks to cool completely.
To assemble, place 1 cake layer on a serving plate; spread with 1/4 cup jam. Top with half the whipped topping and half of the berries. Place the second layer on top of the berries. Spread on remaining whipped topping. Heat jam until melted. Stir into the berries. Spoon onto the top of the cake.

Nutrition Facts : Calories 213.4, Fat 9.9, SaturatedFat 6.5, Cholesterol 41.5, Sodium 48.8, Carbohydrate 28.2, Fiber 1, Sugar 18.9, Protein 3.7

DOUBLE-CHOCOLATE STRAWBERRY SHORTCAKE

Double-Chocolate Strawberry Shortcake image

Dip a fresh strawberry in chocolate-twice. That's how deeply chocolatey we've made this strawberry shortcake.

Provided by My Food and Family

Categories Home

Time 2h20m

Yield 16 servings

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
3/4 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping
3 Tbsp. strawberry jam
2 cups sliced fresh strawberries, divided
1 tsp. powdered sugar

Steps:

Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 2 (9-inch) round pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
Beat pudding mix and milk in large bowl with whisk 2 min. (Pudding will be thick.) Gently stir in COOL WHIP.
Place 1 cake layer on plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 390 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 24 g, Protein 4 g