Chocolate-Strawberry Shortcake

Chocolate-Strawberry Shortcake


  • 2 1/2 c. all-purpose flour
  • 1/2 c. plus 1/3 c. granulated sugar
  • 1/3 c. unsweetened cocoa powder
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 c. butter, softened
  • 1 1/4 c. whipping cream
  • 2 tsp. vanilla extract
  • 1 egg, beaten
  • 16-ounces low-fat ricotta cheese
  • 1/2 c. semi-sweet chocolate chips
  • 1 pint fresh strawberries, sliced


  1. Preheat oven to 425°F. Grease two 8- or 9-inch round cake pans.
  2. In a medium-sized mixing bowl, combine flour, 1/2 c. sugar, cocoa powder, baking powder, and salt. Cut in butter and stir until mixture somewhat resembles a coarse cornmeal.
  3. In a blender, combine whipping cream, 1 tsp. vanilla extract, and beaten egg. Blend until well mixed.  Pour into flour mixture all at once, stirring until the flour mixture just barely becomes moistened. The mixture will be somewhat stiff.
  4. Pour mixture into the greased cake pans and place in oven. Bake for 10 to 12 minutes or until a toothpick inserted into the center of each cake comes out clean. Remove from oven and immediately turn out cakes onto wire racks for cooling.
  5. Prepare ricotta topping while cakes are baking. In a medium-bowl, using an electric hand mixer, combine ricotta cheese, remaining 1/3 c. sugar, remaining 1 tsp. of vanilla extract, and chocolate chips. Mix until blended well.
  6. When cakes are completely cooled, place one cake layer on a serving plate and spread 1/2 of the ricotta topping over the top of the cake layer. Place remaining cake layer on top of first cake layer and spread the remaining ricotta topping onto the top cake layer. Smooth surface of ricotta topping with metal icing spatula.
  7. Rinse strawberries, remove and discard caps and slice. Top finished cake with sliced strawberries and cut to serve. Yield: One 9-inch double-layer round cake.

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