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Sugar-Crusted Chocolate Strawberry Shortcake

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Sugar-Crusted Chocolate Strawberry Shortcake
  • Prep Time 25 min
  • Total Time 1 hr 10 min
  • Servings 8
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Looking for a fruit dessert? Then check out this great sugar-crusted shortcake topped with strawberries.

Ingredients

Cake

1
(9-oz.) pkg. devil's food cake mix
1/2
cup water
1
egg

Topping

1/4
cup sugar
1
tablespoon water

Berries

2
pints (4 cups) fresh strawberries, sliced
1/2
cup apricot jam or preserves, stirred until smooth

Directions

  • 1 Heat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray. Prepare cake mix as directed on package using 1/2 cup water and egg. Pour into sprayed pan.
  • 2 Bake at 350°F. for 20 to 25 minutes or until cake springs back when touched lightly in center.
  • 3 In small bowl, combine topping ingredients; mix well. Spread evenly over top of hot cake. Cool 30 minutes or until completely cooled.
  • 4 Meanwhile, in large bowl, combine strawberries and jam; stir gently to coat. Refrigerate until serving time.
  • 5 To serve, cut cake into 8 slices; place on individual dessert plates. Spoon strawberry mixture over slices. If desired, garnish with fat-free whipped topping.
Tips  

Serve strawberries as soon as possible after you buy or pick them. If you need to hold them, refrigerate them unwashed in a flat pan, so they won´t be crushed.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
1g
5%
)
Cholesterol
25mg
8%
Sodium
280mg
12%
Total Carbohydrate
49g
16%
(
Dietary Fiber
3g
12%
,
Sugars
21g
)
Protein
3g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
80%
80%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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