Description
I like to serve this shortcake on Valentine’s Day. It’s really good and looks nice on the table. I have had this recipe for over 40 years.
Ingredients
- 2 cups all-purpose flour
- ⅓ cup white sugar
- ¼ cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter
- 1 cup milk
- 2 pints strawberries, sliced
- ¼ cup white sugar
- 1 (12 ounce) container frozen whipped topping, thawed
- 2 tablespoons chocolate syrup
Instructions
- Preheat the 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 until mixture resembles coarse crumbs. Add milk
- mixing until just moistened. Spread batter evenly into the prepared layer pans.
- Bake in the preheated oven for 15 minutes
- or until a toothpick inserted in the center comes out clean. Cool.
- Meanwhile
- in a medium mixing bowl
- combine strawberries and remaining 1/4 cup sugar. Let mixture stand for 10 minutes.
- Remove shortcake layers from the pans. Place one layer on a serving plate; cover with 1/2 of the of strawberry mixture and 1/2 of the whipped topping. Place remaining shortcake layer on top
- then remaining strawberry mixture and remaining whipped topping. Drizzle chocolate syrup over top.
Servings: 10