Chocolate-Strawberry Shortcake
Kraft
prep time
35 min
total time
1 hr 17 min
makes
12 servings
What You Need!
1-1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup granulated sugar
1/3 cup cold butter, cut up
1/2 cup milk
1/2 cup buttermilk
2 squares BAKER'S Unsweetened Chocolate, melted
2 Tbsp. granulated sugar
1 Tbsp. brown sugar
2 squares BAKER'S Semi-Sweet Chocolate
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
3 cups quartered fresh strawberries
Make It!
HEAT oven to 400°F.
MIX first 4 ingredients in large bowl. Stir in 1/2 cup granulated sugar. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add next 3 ingredients; mix well. Pour into 2 greased and floured 9-inch round pans. Mix 2 Tbsp. granulated sugar and the brown sugar; sprinkle over batter.
BAKE 12 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
MELT semi-sweet chocolate as directed on package. Place one cake layer on plate; top with half each of COOL WHIP and berries. Cover with second cake layer. Top with remaining COOL WHIP and berries; drizzle with semi-sweet chocolate.
Kraft Kitchens Tips
Substitute
If you don't have buttermilk, use this easy substitution. Add 1-1/2 tsp. white vinegar or lemon juice to measuring cup. Add enough milk to measure 1/2 cup. Let stand 5 min
Substitute
Prepare using COOL WHIP LITE Whipped Topping.
nutritional information
per serving