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- 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 cup unsalted butter - 2 large eggs - 2 cups fresh strawberries - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3/4 cup granulated sugar - 1 teaspoon vanilla extract - 1/2 cup buttermilk - 1 cup heavy whipping cream - 1 tablespoon powdered sugar - Dark chocolate shavings for garnish - Prep Time: 30 minutes - Cook Time: 25-30 minutes - Total Time: 1 hour 30 minutes - Servings: 8 When you gather these ingredients, you build the base for a tasty treat. The flour and cocoa powder create a rich, chocolatey cake. Butter adds moisture, while eggs hold everything together. Fresh strawberries bring a bright, sweet flavor. The additional ingredients enhance the cake's texture and taste. Baking powder and baking soda help the cake rise. The sugar adds sweetness, and vanilla brings a warm note. Buttermilk keeps the cake soft and tender. Heavy cream whips into fluffy goodness for topping, and powdered sugar sweetens it just right. Finally, dark chocolate shavings give a lovely finish. This recipe, detailed in the Full Recipe, makes it easy for you to dive into baking. Enjoy the process and the delicious results! - Preheat your oven to 350°F (175°C). Grease and flour a round cake pan. - In a bowl, sift together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set aside. - In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar. Beat until light and fluffy. - Add in 2 large eggs one at a time. Mix well after each addition. Stir in 1 teaspoon of vanilla extract. - Gradually combine the dry mixture with the creamed mixture. Alternate with 1/2 cup of buttermilk. Mix until just combined. - Pour the batter into the prepared cake pan. Smooth the top and bake for 25-30 minutes. Use a toothpick to check if it comes out clean. Allow the cake to cool for 10 minutes in the pan before moving it to a wire rack. - In a bowl, combine 2 cups of hulled and sliced fresh strawberries with 2 tablespoons of honey. Toss gently and set aside. This will help the strawberries release their juices. - In another mixing bowl, whip 1 cup of heavy cream and 1 tablespoon of powdered sugar. Whip until soft peaks form. - Once the cake is cool, slice it in half horizontally. Place the bottom half on a serving plate. - Spread a layer of whipped cream over it, followed by half of the macerated strawberries. - Top with the other half of the cake and repeat the process with more whipped cream and strawberries on top. - Finish by garnishing with dark chocolate shavings sprinkled over the whipped cream and strawberries. For complete details, check the Full Recipe. To make your chocolate cake moist, use room temperature butter and eggs. This helps them blend better. Adding buttermilk gives a great texture, too. Avoid overmixing the batter. Mix just until the dry and wet ingredients combine. This keeps the cake light and fluffy. If you see lumps, that’s okay! For the best whipped cream, chill your mixing bowl and beaters. This helps the cream whip faster. Start mixing on low speed and then increase it. Stop when you see soft peaks form. You don’t want to overwhip, or it turns into butter! You can add flavors to your whipped cream. Try vanilla extract for classic taste or a splash of almond extract for something different. You could even add cocoa powder for a chocolate twist! When serving, get creative with your plating. Use a dessert plate and drizzle chocolate sauce around the edges. Place an extra strawberry on the side for a pop of color. Pair your shortcake with drinks like hot chocolate or a fruity iced tea. Both bring out the sweet flavors of the cake. Enjoy this delightful treat! For the full recipe, check here. {{image_2}} To make a vegan version, swap dairy and eggs with plant-based options. Use unsweetened applesauce or flaxseed meal mixed with water in place of eggs. For milk, choose almond, soy, or oat milk. Use vegan butter or coconut oil instead of regular butter. For whipped cream, coconut cream works well. Chill a can of coconut milk overnight. Scoop out the solid part and whip until fluffy. You can also use store-bought vegan whipped cream for ease. To make this dessert gluten-free, select a gluten-free flour blend. Look for blends that contain almond flour or oat flour for best results. Be sure to check if the blend has xanthan gum. If not, add one teaspoon to your mix to help with texture. Adjust the liquid ratio slightly. Gluten-free flours often absorb more moisture. You might need to add an extra tablespoon of milk or water to the batter. You can easily boost the flavor with a few tweaks. Add mint extract or almond extract for a new twist. A teaspoon can change the whole vibe of your dessert. Consider mixing in other fruits too. Raspberries or blueberries can add a colorful touch. You might layer them with the strawberries for a fun look and taste. For the full recipe, refer to the main content. To keep your chocolate strawberry shortcake fresh, store it properly. Place leftovers in an airtight container. This helps keep moisture in and air out. If you have leftover whipped cream, store it in a separate container. This prevents the cake from becoming soggy. Always layer the cream and strawberries on the cake right before serving. You can freeze individual slices of shortcake for later enjoyment. Wrap each slice in plastic wrap. Then, place them in a freezer bag. This keeps them fresh for up to three months. When you want to eat a slice, take it out and let it thaw in the fridge overnight. For a quicker thaw, leave it at room temperature for about an hour. At room temperature, your cake stays fresh for about two days. If you refrigerate it, the cake lasts for a week. Always check for signs of spoilage. If you see mold or if the cake smells off, it is best to discard it. Keeping an eye on your cake ensures you enjoy it at its best. To make a lighter version, you can reduce sugar and fat. Use applesauce instead of some butter. You can also swap out half the sugar with a natural sweetener like honey or maple syrup. For a lighter whipped cream, use half-and-half instead of heavy cream. This makes it creamy but less rich. Yes, you can use frozen strawberries. First, thaw them in a bowl. Drain any extra liquid. Then, mix them with honey to sweeten and bring out their flavor. This helps them taste fresh even when frozen. If you don’t have buttermilk, use milk with vinegar or lemon juice. Just add one tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about five minutes. This creates a similar tangy flavor for your baking needs. To boost the chocolate flavor, add chocolate chips to the batter. You can also sprinkle cocoa powder over the whipped cream. For a richer taste, consider using dark chocolate instead of milk chocolate in the recipe. You can choose between Dutch-processed and natural cocoa powder. Dutch-processed cocoa has a smooth flavor and a darker color. It works well for rich desserts. Natural cocoa powder has a brighter flavor and is lighter in color. Both can be used, but they have different tastes. You now have all the tools to create a tasty chocolate strawberry shortcake. We've covered the essential ingredients, step-by-step instructions, and storage tips. Remember to experiment with variations, whether vegan or gluten-free, to suit your needs. With careful attention to mixing and baking, your cake can shine. Enjoy the fun of making it your own. Share it with friends and family for a delightful treat!

Chocolate Strawberry Shortcake

Indulge in the ultimate Decadent Chocolate Strawberry Shortcake that will impress your guests and satisfy your sweet tooth! This delightful dessert features rich chocolate cake layered with fresh strawberries and fluffy whipped cream, all topped with stunning chocolate shavings. Perfect for any occasion, this recipe is easy to follow and guarantees a fantastic treat. Click through to discover the full recipe and make your dessert dreams a reality!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

2 cups fresh strawberries, hulled and sliced

2 tablespoons honey

1 cup heavy whipping cream

1 tablespoon powdered sugar

Dark chocolate shavings, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.

    Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

      Cream the Butter and Sugar: In another large mixing bowl, beat the softened butter with granulated sugar until light and fluffy.

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Combine Wet and Dry: Gradually add the dry mixture to the creamed mixture, alternating with the buttermilk. Mix until just combined.

            Bake: Pour the chocolate batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

              Prepare the Strawberries: In a bowl, combine sliced strawberries and honey. Toss gently and set aside to macerate for about 15 minutes.

                Make the Whipped Cream: In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.

                  Assemble the Shortcake: Once the cake is completely cool, slice it in half horizontally. Place the bottom half on a serving plate. Spread a portion of the whipped cream over it, followed by half of the macerated strawberries. Top with the other half of the cake and repeat the process with whipped cream and strawberries on top.

                    Garnish: Finish with dark chocolate shavings sprinkled over the whipped cream and strawberries.

                      Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 8

                        - Presentation Tips: Serve slices on dessert plates with a drizzle of chocolate sauce and an extra strawberry on the side for an elegant touch.