Chocolate Strawberry Shortcake
A classic dessert is turned into an impressive cake with just a few simple ingredients and indulgent Lindt Excellence Strawberry Dark Chocolate.
Lindt EXCELLENCE Strawberry Dark Chocolate Bar, 100 Grams
- 1 pkg vanilla cake mix
- 1 cup (250 ml) 35% cream
- 2 Tbsp (30 ml) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 2 cups (500 ml) hulled and halved strawberries
- 1 x 100 g Lindt EXCELLENCE Strawberry Dark Chocolate bar, finely chopped
- 1 Tbsp (15 ml) unsalted butter, room temperature
- Garnish Small whole strawberries
Lindt Chocolate In This Recipe
Prepare cake mix according to package directions to make two 9-inch (23 cm) round cakes. Cool completely.
Beat cream with sugar and vanilla until it holds stiff peaks in stand mixer fitted with whisk attachment. (Alternatively, use large bowl with electric hand mixer)
Place one cake on serving plate or cake stand. Top with one-third of whipped cream and the strawberries.
Place chocolate and butter in heat-proof bowl set on small saucepan of simmering water over medium low heat. Heat, stirring often, until smooth.
Transfer chocolate to piping bag. Cut small tip of piping bag and drizzle half of chocolate over strawberries on bottom cake layer.
Place second cake on top, and top with remaining whipped cream. Garnish with small strawberries. Drizzle with remaining chocolate. Serve immediately or keep chilled in fridge. Bring cake up to room temperature before serving.
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