Triple Chocolate Strawberry Shortcake Recipes

CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE

Steps:

• Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack., Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping. , In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.

CHOCOLATE RASPBERRY SHORTCAKES

Steps:

• To prepare shortcakes, heat oven to 400 degrees. Oil bottom of each cup in a 12-cup muffin pan. In a mixing bowl, combine flour, cocoa, baking powder, baking soda and sugar. Using a pastry blender or an electric mixer, or working by hand, cut in the butter until mixture resembles damp sand. In a separate bowl, whisk together egg, sour cream, vanilla and honey. Add to flour mixture, and stir until thoroughly blended.
• Put a scant 1/4 cup dough into each muffin cup. (Do not use muffin papers.) Bake until risen and firm on top, 15 to 20 minutes. Remove from heat, and allow to cool. Then remove from pan, and cool completely. Place 6 shortcakes in an airtight freezer bag, and freeze for another use.
• To prepare filling for 6 shortcakes, whip heavy cream with 2 teaspoons confectioners' sugar until thick but still soft. Add 1/2 cup raspberries to cream, mashing them roughly with a fork.
• Split each shortcake in half horizontally, and place a dollop of raspberry cream onto bottom half. Add a portion of whole raspberries, and put the top back on at an angle. Sprinkle a dusting of the remaining 1 teaspoon confectioners' sugar over shortcakes, and serve.

CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
• In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
• Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
• In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
• Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.

SIMPLE CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in margarine until mixture resembles coarse crumbs. Blend in sour milk and melted unsweetened chocolate. Divide batter into prepared pans.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Sprinkle cakes with orange liqueur.
• Reserve 8 to 10 strawberries and slice the rest. Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping. Cover with second layer, top with remaining strawberries and whipped topping. Garnish with whole strawberries. In the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth. Drizzle over the strawberries.

TRIPLE STRAWBERRY SHORTCAKES

Steps:

• Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, freeze-dried strawberries, granulated sugar, baking powder and salt in a food processor until the strawberries are crushed. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times.
• Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with granulated sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
• Meanwhile, make the filling: Puree 2 cups strawberries in a blender until smooth. (You should have about 1 cup puree.) Toss the remaining 4 cups strawberries with 1/2 cup of the strawberry puree, the granulated sugar and lemon juice; cover and refrigerate until ready to use.
• Crush or finely chop the freeze-dried strawberries until powdery; transfer to a large bowl and add the heavy cream and confectioners? sugar. Beat with a mixer on medium-high speed until stiff peaks form. Add the vanilla and beat until combined. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use.
• Split each shortcake and fill with the strawberries and whipped cream.

CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Preheat oven 400 degrees. Grease two 9 inch cake pans.
• Combine first 6 ingredients. But in butter until mixture resembles coarse crumbs. Add milk, until just moistened.
• Bake at 400 degrees for 15 minutes. Cool.
• Strawberries and 1/4 C sugar, let stand 10 minutes.
• Cover shortcake with strawberry mix and whipped cream. Lay shortcake on top and add remaining strawberries and cream. Drizzle with chocolate syrup.

TRIPLE CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease 2 9" round pans.
• In a small bowl slice 2 cups of strawberries and add 1 Tbsp brown sugar and stir to coat, set aside.
• In another bowl haul the remainder of the strawberries, half or leave whole.
• Add the remaining Tbsp of brown sugar and stir to coat, set aside.
• In a large bowl add sugar and butter, beat at medium high speed until smooth.
• Beat in eggs and vanilla.
• Combine flour, cocoa, soda and salt and gradually beat into the egg, butter mixture.
• Melt the chocolate into the boiling water, or microwave to melt chocolate.
• Gradually beat into the batter (The batter is thin).
• Divide the batter pouring it into the two pans.
• Bake for 30 minutes.
• Cool in pans for 20 minutes, then remove from the pans and cool completely.
• In a bowl beat cream and confectioners' sugar until slightly thick at medium speed.
• Add the melted white chocolate to the cream increase the speed to medium high and beat until stiff peaks form.
• Put 1 1/2 cup of the cream in a pastry bag fitted with a large star tip, set aside.
• When cake has completely cooled spread 1/2 the jam on the the top of the bottom layer.
• Spread the other 1/2 of jam on what will be the bottom of the top layer.
• Use 2 cups of whipping cream and spread on top of jam of bottom layer of cake.
• Arrange the strawberry slices evenly over the whipped cream layer.
• Then place top layer of cake on the cake with the jam side going on top of the strawberries.
• Use remaining whipped cream spread evenly to cover the cake.
• Arrange the whole or halved strawberries on the top of the cake leaving about a 1" boarder on the outer edge.
• Take the pastry bag and pipe rosettes around the edge of cake.
• Enjoy.