Chocolate-Covered Strawberry Shortcake

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Craving a sweet treat that’s both indulgent and plant-based? Look no further than chocolate covered strawberry shortcake. This dessert combines juicy strawberries, fluffy cake, and rich chocolate for a mouthwatering experience.

You can easily make this delightful dessert at home with just a few simple ingredients. The cake base is light and airy, topped with fresh strawberries and a smooth chocolate coating. It’s perfect for special occasions or as a weeknight treat.

Your taste buds will thank you for trying this delicious spin on a classic favorite. The combination of flavors and textures creates a truly satisfying dessert that everyone can enjoy.

Tool Requirements

You’ll need a few key items to make this decadent dessert. Start with a large mixing bowl and a sturdy whisk for preparing the cake batter. A cake pan is essential – an 8 or 9-inch round pan works well.

For dipping the strawberries, grab a microwave-safe bowl and a fork or dipping tool. You’ll also want a baking sheet lined with parchment paper to set the coated berries on.

Don’t forget measuring cups and spoons for precise ingredients. A rubber spatula helps scrape every last bit of batter and frosting. An electric mixer makes whipping the frosting much easier, but a whisk can work in a pinch.

Lastly, you’ll need a serrated knife to slice the cake and a serving platter to showcase your creation. With these tools on hand, you’ll be all set to craft this delightful chocolate-covered strawberry shortcake.

Preparing The Ingredients

Let’s get started with gathering everything you’ll need for this delicious dessert. First up, grab some ripe strawberries from your local market or grocery store. Make sure they’re fresh and vibrant red.

For the cake base, you’ll want flour, sugar, plant-based milk, and vanilla extract. Don’t forget the baking powder and a pinch of salt to help it rise nicely.

The chocolate coating is simple. Pick up some dark chocolate bars or chips. They melt easily and create a rich, glossy finish.

To make the whipped topping, get some coconut cream. It’s a great alternative that whips up beautifully. You might also want some powdered sugar to sweeten it.

Lastly, gather any extra items you’d like for decorating. Maybe some colorful sprinkles or edible flowers to make your dessert pop.

With these ingredients ready, you’re all set to start creating your mouthwatering chocolate-covered strawberry shortcake. It’ll be a treat that’s sure to impress!

Variations To Try

Want to mix things up? Try these tasty twists on chocolate-covered strawberry shortcake.

• Swap out the strawberries for other berries. Raspberries, blackberries, or blueberries make great alternatives. You can even use a mix of different berries for added color and flavor.
• Change up the chocolate. Dark chocolate adds richness, while white chocolate brings sweetness. For a fun twist, try drizzling multiple types of chocolate over your shortcake.
• Add some crunch with chopped nuts. Almonds, pecans, or pistachios sprinkled on top give a nice texture contrast.
• Infuse new flavors into your whipped topping. A splash of vanilla extract, almond extract, or even a dash of cinnamon can elevate the taste.
• Get creative with your cake base. Try a lemon-flavored shortcake or add cocoa powder to the batter for a chocolatey twist.
• Experiment with fruit sauces. A homemade raspberry or strawberry sauce drizzled over the top adds extra fruity goodness.

Storage Tips

Keep your chocolate-covered strawberry shortcake fresh by storing it properly.

• Put it in an airtight container to prevent moisture and odors from seeping in. The fridge is the best spot to keep it cool and tasty.
• For the best flavor, eat your shortcake within 2-3 days. The strawberries and chocolate might start to lose their texture after that time.
• If you need to store it longer, try freezing individual slices. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe container. They’ll stay good for up to a month this way.
• When you’re ready to enjoy a frozen slice, let it thaw in the fridge overnight. This slow defrosting helps maintain the cake’s texture and prevents sogginess.
• Remember to keep your shortcake away from strong-smelling foods in the fridge. It can absorb odors easily, which might affect its delicate flavor.
• For the best presentation, add any fresh fruit toppings just before serving. This keeps them looking bright and prevents them from getting mushy during storage.

Chocolate-Covered Strawberry Shortcake

This easy chocolate-covered strawberry shortcake is what you're looking for! It has fresh strawberries, whipped cream and delicious crumble. No matter if you're looking for an easy fresh strawberry recipe, a vegan dessert or a romantic recipe for two, this shortcake has got you covered!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting time 10 minutes mins

Course Dessert

Cuisine American

Servings 2 servings

Calories 300 kcal

Ingredients

  

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• 1 cup of fresh strawberries
• 1/2 cup of all-purpose flour
• 1/4 cup of sugar
• 1/4 cup of plant-based milk
• 1/2 teaspoon of vanilla extract
• 1/2 teaspoon of baking powder
• A pinch of salt
• 1/4 cup of dark chocolate chips or chopped dark chocolate
• 1/2 cup of coconut cream chilled overnight
• 1 tablespoon of powdered sugar
• colorful sprinkles or edible flowers for decoration optional

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Instructions

 

• Wash the strawberries thoroughly and set them aside.
• Preheat your oven to 350°F (175°C).
• In a bowl, mix the all-purpose flour, sugar, baking powder, and a pinch of salt.
• Add the plant-based milk and vanilla extract to the dry ingredients, mixing until just combined.
• Pour the batter into a small, greased baking dish.
• Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
• While the cake is baking, melt the dark chocolate chips or chopped dark chocolate in a microwave or double boiler until smooth.
• Whip the chilled coconut cream until it becomes fluffy, then add the powdered sugar and mix well.
• Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Once the cake is cooled, cut it into small squares or rounds.
• Dip each piece of cake into the melted chocolate, coating it evenly.
• Place the chocolate-coated cake pieces on a parchment-lined tray and let them set.
• Top each piece with a dollop of whipped coconut cream and a fresh strawberry.
• Decorate with optional colorful sprinkles or edible flowers.

Nutrition

Calories: 300kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.