Chocolate Strawberry Shortcake Recipe

A Delicious dessert perfect for any occasion!

Ingredients

  • 2 lbs fresh strawberries, sliced (51/2 to 6 cups)
  • 1/4 cup sugar
  • 1 2/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup sugar
  • 1 Tbsp baking powder
  • 1/3 cup (trans fat free) margarine
  • 2/3 cup skim milk
  • 1 egg or an equivalent egg substitute
  • 16 oz container nonfat vanilla yogurt

Directions

  1. Preheat oven to 450°F. In a large bowl, make the filling by combining strawberries and 1/4 cup sugar. Set aside.
  2. Prepare the cake batter in a medium bowl. Combine flour, cocoa powder, 1/4 cup sugar and baking powder. Cut in margarine until mixture resembles coarse crumbs. In a separate small bowl, combine milk, egg substitute and vanilla. Add to dry ingredients and stir just to moisten.
  3. Spray an 8-inch round baking pan with vegetable oil. Spread dough in pan, building up sides slightly. Bake for 15 to 18 minutes, until a cake tester comes out clean. Cool for 10 minutes on a wire rack.
  4. To serve, stir yogurt until smooth and creamy. Slice cake in half horizontally. Spoon half the strawberries onto bottom half of cake. Cover with top of cake. Spoon remaining strawberries and any juice on top of cake and dollop with yogurt. Serve warm or at room temperature.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
238
% Daily Value*
  • Total Fat
    1g
    2%
  • Saturated Fat
    0
    0%
  • Cholesterol
    0
    0%
  • Sodium
    61mg
    3%
  • Total Carbohydrate
    52g
    17%
  • Dietary Fiber
    2g
    8%
  • Sugars
  • Protein
    7g
    14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.