Sugar-Crusted Chocolate Strawberry Shortcake

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

  • prep time 25 min
  • total time 1 hr 10 min
  • ingredients 7
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    260
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    280mg
    280%;
    Total Carbohydrate
    49g
    49%
    (Dietary Fiber
    3g
    3%
      Sugars
    21g
    21%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    80%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    1 Starch; 2 Fruit; 3 Other Carbohydrate; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved