Sugar-Crusted Chocolate Strawberry Shortcake

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

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

Directions

  1. 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. 2 Bake at 350°F. for 20 to 25 minutes or until cake springs back when touched lightly in center.
  3. 3 In small bowl, combine topping ingredients; mix well. Spread evenly over top of hot cake. Cool 30 minutes or until completely cooled.
  4. 4 Meanwhile, in large bowl, combine strawberries and jam; stir gently to coat. Refrigerate until serving time.
  5. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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