Classic strawberry short cake reveals its dark, chocolatey side with these luscious mini cakes. The recipe makes 18, so they're perfect for parties.

Source: Midwest Living
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Ingredients

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Directions

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  • In a medium bowl, combine sliced strawberries and 1/4 cup sugar; set aside.

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  • For shortcakes, in a medium mixing bowl, combine flour, cocoa powder, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.

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  • In a small bowl, combine egg and milk; add all at once to flour mixture and stir just until moistened. Drop dough into 18 portions on a lightly greased baking sheet.

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  • Bake in a 450° oven for 5 to 7 minutes or until a toothpick inserted in centers comes out clean. Cool slightly on a wire rack.

  • To serve, split warm shortcakes in half horizontally. In a chilled small mixing bowl, beat whipping cream, 2 tablespoons sugar and vanilla with an electric mixer on medium speed until soft peaks form. Using about half the whipped cream, spoon a little whipped cream on each of the 18 shortcake bottoms. Top with berry mixture. Add shortcake tops. Top with remaining whipped cream. Drizzle with chocolate ice-cream syrup. Serve immediately.

Nutrition Facts

552 calories; 33 g total fat; 20 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 129 mg cholesterol; 519 mg sodium. 343 mg potassium; 61 g carbohydrates; 4 g fiber; 27 g sugar; 8 g protein; 1 g trans fatty acid; 1173 IU vitamin a; 57 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 96 mcg folate; 0 mcg vitamin b12; 230 mg calcium; 3 mg iron;

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