CHOCOLATE STRAWBERRY SHORTCAKE
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.
Provided by Login
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 10
Number Of Ingredients 12
Steps:
- Preheat an 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 or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
- Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
- In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
- Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 49.1 g, Cholesterol 26.4 mg, Fat 19 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 13.7 g, Sodium 476.5 mg, Sugar 26 g
CHOCOLATE-STRAWBERRY CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 20
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, salt and baking soda in a medium bowl. Combine the cocoa powder and espresso powder in a large bowl. Heat the milk in a small saucepan over medium heat until hot but not simmering; pour over the cocoa powder mixture and whisk until smooth. Let cool a few minutes, then add the granulated sugar and whisk until dissolved. Whisk in the vegetable oil, egg and vanilla, then whisk in the flour mixture until combined.
- Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Stir together the strawberry preserves and lemon juice and brush on the warm cupcakes. Transfer to a rack to cool completely.
- Meanwhile, make the chocolate-dipped strawberries: Microwave 4 ounces semisweet chocolate in a bowl in 30-second intervals, stirring, until melted. Dip the strawberries in the chocolate; place on a plate. Let set, 20 to 30 minutes.
- Make the frosting: Microwave the white chocolate and the remaining 2 ounces semisweet chocolate in separate bowls in 30-second intervals, stirring, until melted. Let cool. Beat 6 tablespoons butter and a pinch of salt in a bowl with a mixer on medium-high speed until smooth. Beat in the melted white chocolate. Add 1 cup confectioners¿ sugar; beat until fluffy, 3 minutes, then beat in 1 teaspoon vanilla and 1 tablespoon milk. Set the white chocolate frosting aside. Repeat this step with the melted semisweet chocolate to make a semisweet chocolate frosting.
- Spoon the white chocolate frosting onto one side of a piping bag fitted with a large round tip. Spoon the semisweet chocolate frosting next to the white chocolate frosting so the two flavors are side by side; pipe the swirled frosting onto the cupcakes. Top each with a chocolate-dipped strawberry.
CHOCOLATE-COVERED STRAWBERRY 'BOX' CUPCAKES RECIPE BY TASTY
Here's what you need: white cake mix, strawberries, chocolate chips, vanilla frosting
Provided by Tasty
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, prepare the cake batter.
- Divide the batter evenly among a lined muffin tin, filling halfway.
- Finely chop 8 of the strawberries.
- Spoon them evenly on top of the batter.
- Top with remaining batter, filling about ¾ of the way up.
- Bake for 20 minutes, then cool.
- In a small bowl, microwave the chocolate chips in 20-second intervals, stirring in between, until the chocolate is melted and smooth.
- Dip the strawberries in the chocolate, then chill.
- Pipe the frosting onto each cupcake, then top with a chocolate-covered strawberry.
- Enjoy!
Nutrition Facts : Calories 384 calories, Carbohydrate 63 grams, Fat 16 grams, Fiber 2 grams, Protein 2 grams, Sugar 46 grams
STRAWBERRY COOKIE CUPS
I learned to bake beside my mom and grandmother. When I was on break from college, I knew just how to entertain myself: I made cookies. Sharing this recipe with my mom and grandmother was a proud moment.-Andrea Zulauf, Livonia, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 30 minutes., On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. flower-shaped cookie cutter. Press cutouts onto bottom and up the sides of ungreased mini-muffin cups., Bake until edges are brown, 6-8 minutes. With the end of a wooden spoon handle, reshape the puffed cookie cups. Cool 5 minutes. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar. Pipe into cookie cups. Store in an airtight container in the refrigerator. Freeze option: Transfer wrapped disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.
Nutrition Facts : Calories 109 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 75mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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- Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup liberally with non-stick cooking spray. Pour chocolate cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add eggs and oil to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky. Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down to create a level cookie. Bake for 9-11 minutes. {Do not over cook, they will set up as they cool.} Remove from oven and immediately run a knife around the edge of each cookie cup {I used an offset butter knife}. Go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create an indentation. Move cookies to a cooling rack and let them cool completely. Continue to bake second batch if necessary.
- Combine the butter and powdered sugar in a medium bowl with a hand held mixer. The two ingredients will not totally combine but the butter will break down into smaller pieces. Once that happens add the strawberry jam and continue to mix. It will take 30 seconds to a minute for the mixture to come together into a spreadable buttercream. Add enough milk or cream to make the buttercream piping consistency. Add the mixture to a piping bag or Ziploc bag and set aside.
- In a medium microwave safe bowl, add the dark chocolate wafers. Start microwaving with one minute, stir and then add 30 second intervals until all of the chocolate is melted and smooth. Take each strawberry and hold either by the green stem or place a tooth pick into the top and dip into the melted chocolate. Shake off any excess chocolate and place each strawberry onto a parchment or wax paper lined baking sheet. Continue until all of the strawberries are dipped. Optional: Go back and drizzle additional chocolate over the top of each strawberry. Let the strawberries set a room temperature for 30 minutes or until the chocolate is set. You can also refrigerate them to allow the process to happen sooner.
- Put all of the cookie cups onto a baking sheet. Pipe {or spoon} strawberry buttercream into the indention of each cookie cup and then add a chocolate covered strawberry to the top of the buttercream. Serve or refrigerate for up to 4 days.
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Servings 12Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 1 hr 15 mins
- Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the chocolate in a small bowl and place over the simmering water. When the chocolate is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted.
- Spoon 1 teaspoon of chocolate into each of 12 cavities in a silicone mini muffin mold. Swirl the mold over a rimmed baking sheet to coat the sides of each mold. Chill in the refrigerator to set completely, about 45 minutes.
- Meanwhile, whisk together the cream, sugar and vanilla. Carefully unmold the chocolate cups and trim any excess with kitchen scissors. Fill each cup with a spoonful of strawberries and a dollop of cream. Serve immediately.
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