Easy Chocolate Strawberry Shortcake

Step 1

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Step 2

Pour into 2 greased and floured 8 or 9 inch cake pans.

Step 3

Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean.

Step 4

Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.

Step 5

Simply toss the strawberries in the sugar and let stand at room temperature for about an hour.

Step 6

Occasionally toss the strawberries and sugar together as they macerate.

Step 7

Be sure to reserve the juice/syrup that forms.

Step 8

Simply beat the whipping cream, icing sugar and vanilla extract in the bowl of an electric mixer until firm peaks form.

Step 9

Strain the strawberries , reserving the syrup.

Step 10

Poke holes in both layers of cake with a wooden skewer and spoon the reserved syrup over the cake, allowing it to sink into the holes.

Step 11

Place the first cake layer on a cake plate and spread on a thin layer of whipped cream to help the strawberries stay in place.

Step 12

Layer the  strawberries over the cream, then pipe on or spread on about 1/2 of the whipped cream.

Step 13

Add the second layer of cake and repeat the thin layer of cream, layered strawberries and the remaining whipped cream.

Step 14

Garnish with additional strawberries if you like and a drizzle e of melted chocolate.