Recipe Summary

30 mins
12 mins
42 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Place strawberries and raspberries in medium-size bowl. Gently stir in 1/4 cup sugar; toss to coat. Let stand 20 minutes, stirring occasionally.

Meanwhile, prepare chocolate shortcake:
  • Combine flour, cocoa powder, remaining sugar, the baking powder and salt in large bowl. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles fine crumbs. Slowly add milk and vanilla, tossing with fork, until mixture just comes together.

  • Turn dough out onto lightly floured surface. Knead lightly about 10 times. Pat or roll dough to 3/4-inch thickness. Cut out with 4-inch-round fluted cookie cutter. Place on ungreased baking sheet, about 1 inch apart. Re-roll the scraps and cut out more shortcakes, for a total of four.

  • Bake in 425 degree F oven 12 minutes or until wooden pick inserted in centers comes out clean. Remove shortcakes to wire rack to cool completely.

  • Cut each shortcake in half horizontally. Place bottom halves on plates. Spoon some juice from strawberry mixture over bottoms. Spoon strawberry mixture on each bottom half, reserving a few berries for garnish. Spoon about 1/2 cup whipped cream over each. Cover with top half. Garnish with fruit and mint. Drizzle with fudge sauce if desired. Cut in half for two servings. Makes 8 servings.

Nutrition Facts

433 calories; fat 21g; cholesterol 66mg; carbohydrates 58g; protein 6g; sodium 298mg.