Easy Chocolate Strawberry Shortcake – this gorgeous, simple cake is so quick to make too, with only about 20 minutes of hands on preparation. It’s destined to be one of your go-to desserts.
I made this Easy Chocolate Strawberry Shortcake last week when my daughter Olivia was home from University in Toronto on mid term break. I always like to cook and bake her favourites when she’s home and strawberry shortcake is her absolute favourite. She very often requests the sponge cake based version found here, even as a birthday cake.
A close second favourite for her is the basic, one bowl chocolate cake that we have used for decades around here, and that she’s made herself a hundred times. All four of us in the household know that recipe so well that we’ve all memorized it and can easily have it in the oven in under 10 minutes.
On this particular day, there was already quite a bit of cooking going on, as we were preparing the rest of the meal. We served the recently updated Lemon Garlic Roast Chicken with Sage and our new side dish of Smoked Cheddar Duchess Potatoes. A quick to prepare dessert was in order.
With some strawberries and whipped cream on hand, I had the cake in the oven in minutes, sliced the strawberries to macerate in a little sugar while it was in the oven, then took another 5 minutes or so to whip the cream and put it all together.
It certainly was no trouble at all but eager eyes around the table popped when the cake made its appearance. This is just my kind of dessert cake; quick to make with simple ingredients, beautiful to present, delicious and appreciated by all around the table. What more could you want?
Like this Easy Chocolate Strawberry Shortcake recipe?
- 2 cups sugar
- 2 cups all purpose flour
- 3/4 cup cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup soured milk just add a tbsp lemon juice or vinegar to the milk and stir.
- 1 cup brewed black coffee cold
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups whipping cream
- 4 tbsp icing sugar powdered sugar
- 2 tsp vanilla extract
- 2 1/2 to 3 cups of fresh sliced strawberries
- 4 tbsp sugar
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 8 or 9 inch cake pans.
Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean.
Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.
Simply toss the strawberries in the sugar and let stand at room temperature for about an hour.
Occasionally toss the strawberries and sugar together as they macerate.
Be sure to reserve the juice/syrup that forms.
Simply beat the whipping cream, icing sugar and vanilla extract in the bowl of an electric mixer until firm peaks form.
Strain the strawberries , reserving the syrup.
Poke holes in both layers of cake with a wooden skewer and spoon the reserved syrup over the cake, allowing it to sink into the holes.
Place the first cake layer on a cake plate and spread on a thin layer of whipped cream to help the strawberries stay in place.
Layer the strawberries over the cream, then pipe on or spread on about 1/2 of the whipped cream.
Add the second layer of cake and repeat the thin layer of cream, layered strawberries and the remaining whipped cream.
Garnish with additional strawberries if you like and a drizzle e of melted chocolate.