Sugar-Crusted Chocolate Strawberry Shortcake

Looking for a fruit dessert? Then check out this great sugar-crusted shortcake topped with strawberries.

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Servings 8

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ingredients 7
Prep Time 25 min
Total Time 1 hr 10 min

Ingredients

Cake

1: (9-oz.) pkg. devil's food cake mix

1/2: cup water

1: egg

Topping

1/4: cup sugar

1: tablespoon water

Berries

2: pints (4 cups) fresh strawberries, sliced

1/2: cup apricot jam or preserves, stirred until smooth

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Directions

1 Heat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray. Prepare cake mix as directed on package using 1/2 cup water and egg. Pour into sprayed pan.
2 Bake at 350°F. for 20 to 25 minutes or until cake springs back when touched lightly in center.
3 In small bowl, combine topping ingredients; mix well. Spread evenly over top of hot cake. Cool 30 minutes or until completely cooled.
4 Meanwhile, in large bowl, combine strawberries and jam; stir gently to coat. Refrigerate until serving time.
5 To serve, cut cake into 8 slices; place on individual dessert plates. Spoon strawberry mixture over slices. If desired, garnish with fat-free whipped topping.

EXPERT TIPS

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Expert Tips

Serve strawberries as soon as possible after you buy or pick them. If you need to hold them, refrigerate them unwashed in a flat pan, so they won´t be crushed.