Triple Chocolate Strawberry Shortcake

Recipe by Marlitt
READY IN: 2hrs 25mins
SERVES: 16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Grease 2 9" round pans.
  • In a small bowl slice 2 cups of strawberries and add 1 Tbsp brown sugar and stir to coat, set aside.
  • In another bowl haul the remainder of the strawberries, half or leave whole.
  • Add the remaining Tbsp of brown sugar and stir to coat, set aside.
  • In a large bowl add sugar and butter, beat at medium high speed until smooth.
  • Beat in eggs and vanilla.
  • Combine flour, cocoa, soda and salt and gradually beat into the egg, butter mixture.
  • Melt the chocolate into the boiling water, or microwave to melt chocolate.
  • Gradually beat into the batter (The batter is thin).
  • Divide the batter pouring it into the two pans.
  • Bake for 30 minutes.
  • Cool in pans for 20 minutes, then remove from the pans and cool completely.
  • In a bowl beat cream and confectioners' sugar until slightly thick at medium speed.
  • Add the melted white chocolate to the cream increase the speed to medium high and beat until stiff peaks form.
  • Put 1 1/2 cup of the cream in a pastry bag fitted with a large star tip, set aside.
  • When cake has completely cooled spread 1/2 the jam on the the top of the bottom layer.
  • Spread the other 1/2 of jam on what will be the bottom of the top layer.
  • Use 2 cups of whipping cream and spread on top of jam of bottom layer of cake.
  • Arrange the strawberry slices evenly over the whipped cream layer.
  • Then place top layer of cake on the cake with the jam side going on top of the strawberries.
  • Use remaining whipped cream spread evenly to cover the cake.
  • Arrange the whole or halved strawberries on the top of the cake leaving about a 1" boarder on the outer edge.
  • Take the pastry bag and pipe rosettes around the edge of cake.
  • Enjoy.
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