CHOCOLATE FLAG STRAWBERRY SHORTCAKE: NATIONAL STRAWBERRY SHORTCAKE DAY & FLAG DAY!

Today is a Double Food holiday, at least for me.. It's National Strawberry Shortcake Day, and it's Flag Day. Why not whip up a Flag Cake made with Chocolate Shortcake and topped with Whipped Cream, Blueberries and Strawberries?

So here's what you do. Bake a chocolate shortcake (or a chocolate sponge cake) in a 9 x 13 rectangular pan. Here's a link to a great Chocolate Shortcake. When the cake is cool, cover with a thick layer of whipped cream. For the stars, use blueberries, making a small square in the upper left hand corner of the cake. Place the blueberries in rows for best results. Leave some room between blueberries (the stars). For the stripes, cut the strawberries in half and put them flat side down to make stripes. Press gently into the whipped cream. Although there are 13 stripes on the flag, you don't need to have that many on your cake (and you won't have room). It's about aesthetics more than veracity. The bottom stripe of the flag is red, so that's a good place to start.

Don't want to make a chocolate shortcake or sponge cake? Make your favorite chocolate cake and follow the decorating instructions. Or, you make a white chocolate sponge cake! 

Save this recipe for Fourth of July!

Happy Flag Day! Happy Strawberry Shortcake Day!

CHOCOLATE STRAWBERRY SHORTCAKE: History & Recipes for National Strawberry Shortcake Day

Today is National Strawberry Shortcake Day. There's something about strawberries and whipped cream with a little shortcake that says Summer and America!

There are several different types of shortcake, or pastries known as shortcake. First there are scones and biscuits -- perfect for Strawberry Shortcake. And, then there are sponge cakes like those little spongy cups you get at the supermarket, also good, just different. And, of course, there's just plain cake which can be chocolate! All these 'cakes' are quick to make and taste great with strawberries and whipping cream. Of course, for me, the shortcake should always be chocolate. As always, your cakes are only as good as the chocolate you use!

No one really knows  exactly when the first strawberry shortcake was made. Shortcake, itself, is a European invention that goes back at least to the late 1500s. Strawberries have been around for over 2000 years. But putting strawberries and shortcake together is an American tradition. Strawberry Shortcake parties became popular in the United States around 1850 with the earliest recipe in 1847. Strawberries were so popular that people talked about strawberry fever. Advertisements and articles about strawberry shortcake, caused more and more demand. Harpers Magazine in 1893 said, "They give you good eating, strawberries and short-cake-- Ohh My!"

Several years ago on National Strawberry Shortcake Day I posted a recipe for Chocolate Strawberry Shortcake. That recipe is a combination of individual chocolate biscuits, fresh strawberries and sweet whipping cream. I also linked to Annmarie Kostyk's Double Chocolate Strawberry Shortcake. Fabulous!

Here's another recipe for Chocolate Strawberry Shortcake because you can't have enough of a good thing. Recipe adapted from Rhoda Peacher at Hobbyfarms.com

A tip from Lynda King at Hobbyfarms: one of the best ways to prepare berries for shortcake is to bruise them with a potato masher. You don’t want all the berries mashed, but you want most of them bruised sufficiently to yield their juice into the mixture. If needed, add sugar or honey to taste, depending on your preference, and chill for a few hours before serving.

CHOCOLATE STRAWBERRY SHORTCAKE

Ingredients

Shortcake
2 cups all-purpose flour
1/2 cup sugar
2/3 cup Dutch process cocoa powder
3 tsp baking powder
1/4 tsp salt
1/2 cup unalted butter
1 cup + up to 2 Tbsp milk

Filling
4 to 5 cups fresh strawberries
1/4 cup sugar
1 cup whipping cream, whipped

Directions
Preheat oven to 400 degrees F.
Grease two 8-inch round cake pans.
In large bowl, combine flour, 1/2 cup sugar, cocoa powder, baking powder, and salt.
Using pastry blender, cut butter into mixture until consistency resembles coarse crumbs.
Stir in 1 cup milk with fork until mixture is just moistened (you may need to add extra milk for the mixture to blend evenly).
Using your fingers, spread into prepared pans.
Bake at 400 degrees F for 15 minutes, or until cake begins to pull away from sides of pans.
Cool 15 minutes; remove cakes from pans. Cool completely.
Reserve five whole strawberries for garnish.
Wash, hull, and halve remaining strawberries.
In large bowl, combine halved strawberries and 1/4 cup sugar.
Place 1 shortcake bottom-side up on serving plate.
Top with half of strawberries and half of whipped cream.
Drizzle with a few tablespoons of chocolate sauce, to taste.
Place the other shortcake on top of this, right-side up.
Top with remaining prepared strawberries and whipped cream.
Garnish with reserved whole strawberries.

So there you have it: Three fabulous recipes for Chocolate Strawberry Shortcake!
***

Want to drink your Chocolate Strawberry Shortcake?

CHOCOLATE STRAWBERRY SHORTCAKE COCKTAIL

1 shot amaretto
1 shot creme de cacao
2 double shots of fresh strawberry puree
2 double shots of cream

Add several ice cubes, 2 double shots of fresh strawberry puree, 2 double shots of cream, add one shot of amaretto and one shot of creme de cacao. Blend for 1 min until mixture is thick. Pour into a martini glass.

Garnish with a whole strawberry or rim the glass with crushed chocolate--or both!

CHOCOLATE STRAWBERRY SHORTCAKE: History & Recipe for National Strawberry Shortcake Day

Today is National Strawberry Shortcake Day. There's something about strawberries and whipped cream with a little shortcake that says Summer and America!

There are several different types of shortcake, or pastries known as shortcake. First there are scones and biscuits -- perfect for Strawberry Shortcake. And, then there are sponge cakes like those little spongy cups you get at the supermarket, also good, just different. And, of course, there's just plain cake which can be chocolate! All these 'cakes' are quick to make and taste great with strawberries and whipping cream. Of course, for me, the shortcake should always be chocolate. As always, your cakes are only as good as the chocolate you use!

No one really knows  exactly when the first strawberry shortcake was made. Shortcake, itself, is a European invention that goes back at least to the late 1500s. Strawberries have been around for over 2000 years. But putting strawberries and shortcake together is an American tradition. Strawberry Shortcake parties became popular in the United States around 1850 with the earliest recipe in 1847. Strawberries were so popular that people talked about strawberry fever. Advertisements and articles about strawberry shortcake, caused more and more demand. Harpers Magazine in 1893 said, "They give you good eating, strawberries and short-cake-- Ohh My!"

Several years ago on National Strawberry Shortcake Day I posted a recipe for Chocolate Strawberry Shortcake. This recipe is a combination of individual chocolate biscuits, fresh strawberries and sweet whipping cream. I also linked to Annmarie Kostyk's Double Chocolate Strawberry Shortcake. Fabulous!

Here's another recipe for Chocolate Strawberry Shortcake because you can't have enough of a good thing. Recipe adapted from Rhoda Peacher at Hobbyfarms.com

A tip from Lynda King at Hobbyfarms: one of the best ways to prepare berries for shortcake is to bruise them with a potato masher. You don’t want all the berries mashed, but you want most of them bruised sufficiently to yield their juice into the mixture. If needed, add sugar or honey to taste, depending on your preference, and chill for a few hours before serving.

CHOCOLATE STRAWBERRY SHORTCAKE

Ingredients

Shortcake
2 cups all-purpose flour
1/2 cup sugar
2/3 cup Dutch process cocoa powder
3 tsp baking powder
1/4 tsp salt
1/2 cup unalted butter
1 cup + up to 2 Tbsp milk

Filling
4 to 5 cups fresh strawberries
1/4 cup sugar
1 cup whipping cream, whipped

Directions
Preheat oven to 400 degrees F.
Grease two 8-inch round cake pans.
In large bowl, combine flour, 1/2 cup sugar, cocoa powder, baking powder, and salt.
Using pastry blender, cut butter into mixture until consistency resembles coarse crumbs.
Stir in 1 cup milk with fork until mixture is just moistened (you may need to add extra milk for the mixture to blend evenly).
Using your fingers, spread into prepared pans.
Bake at 400 degrees F for 15 minutes, or until cake begins to pull away from sides of pans.
Cool 15 minutes; remove cakes from pans. Cool completely.
Reserve five whole strawberries for garnish.
Wash, hull, and halve remaining strawberries.
In large bowl, combine halved strawberries and 1/4 cup sugar.
Place 1 shortcake bottom-side up on serving plate.
Top with half of strawberries and half of whipped cream.
Drizzle with a few tablespoons of chocolate sauce, to taste.
Place the other shortcake on top of this, right-side up.
Top with remaining prepared strawberries and whipped cream.
Garnish with reserved whole strawberries.

So there you have it: Three fabulous recipes for Chocolate Strawberry Shortcake!
***

Want to drink your Chocolate Strawberry Shortcake?

CHOCOLATE STRAWBERRY SHORTCAKE COCKTAIL

1 shot amaretto
1 shot creme de cacao
2 double shots of fresh strawberry puree
2 double shots of cream

Add several ice cubes, 2 double shots of fresh strawberry puree, 2 double shots of cream, add one shot of amaretto and one shot of creme de cacao. Blend for 1 min until mixture is thick. Pour into a martini glass.

Garnish with a whole strawberry or rim the glass with crushed chocolate--or both!

Chocolate Strawberry Shortcake: Strawberry Shortcake Day

Today is National Strawberry Shortcake Day.  There's something about strawberries and whipped cream with a little shortcake that says Summer and America!

There are several different types of shortcake, or pastries known as shortcake. First there are scones and biscuits--perfect for Strawberry Shortcake. And, then there are sponge cakes like those little spongy cups you get at the supermarket, also good, just different. And, of course, there's just plain cake which can be chocolate! All these 'cakes' are quick to make and taste great with strawberries and whipping cream. Of course, for me, the shortcake should always be chocolate. As always, your cakes are only as good as the chocolate you use!

No one really knows  exactly when the first strawberry shortcake was made. Shortcake, itself, is a European invention that goes back at least to the late 1500s. Strawberries have been around for over 2000 years. But putting strawberries and shortcake together is an American tradition. Strawberry Shortcake parties became popular in the United States around 1850 with the earliest recipe in 1847. Strawberries were so popular that people talked about strawberry fever. Advertisements and articles about strawberry shortcake, caused more and more demand. Harpers Magazine in 1893 said, "They give you good eating, strawberries and short-cake-- Ohh My!"

Several years ago on National Strawberry Shortcake Day I posted a recipe for Chocolate Strawberry Shortcake. This recipe is a combination of individual chocolate biscuits, fresh strawberries and sweet whipping cream. I also linked to Annmarie Kostyk's Double Chocolate Strawberry Shortcake. Fabulous!

Here's another recipe for Chocolate Strawberry Shortcake because you can't have enough of a good thing. Recipe adapted from Rhoda Peacher at Hobbyfarms.com

A tip from Lynda King at Hobbyfarms: one of the best ways to prepare berries for shortcake is to bruise them with a potato masher. You don’t want all the berries mashed, but you want most of them bruised sufficiently to yield their juice into the mixture. If needed, add sugar or honey to taste, depending on your preference, and chill for a few hours before serving.

CHOCOLATE STRAWBERRY SHORTCAKE

Ingredients

Shortcake
2 cups all-purpose flour
1/2 cup sugar
2/3 cup Dutch process cocoa powder
3 tsp baking powder
1/4 tsp salt
1/2 cup sweet butter
1 cup + up to 2 Tbsp milk

Filling
4 to 5 cups fresh strawberries
1/4 cup sugar
1 cup whipping cream, whipped

Directions
Preheat oven to 400 degrees F.
Grease two 8-inch round cake pans.
In large bowl, combine flour, 1/2 cup sugar, cocoa powder, baking powder and salt.
Using pastry blender, cut butter into mixture until consistency resembles coarse crumbs.
Stir in 1 cup milk with fork until mixture is just moistened (you may need to add extra milk for the mixture to blend evenly).
Using your fingers, spread into prepared pans.
Bake at 400 degrees F for 15 minutes, or until cake begins to pull away from sides of pans.
Cool 15 minutes; remove cakes from pans. Cool completely.

Reserve five whole strawberries for garnish.
Wash, hull and halve remaining strawberries.
In large bowl, combine halved strawberries and 1/4 cup sugar.
Place 1 shortcake bottom-side up on serving plate.
Top with half of strawberries and half of whipped cream.
Drizzle with a few tablespoons of chocolate sauce, to taste.
Place the other shortcake on top of this, right-side up.
Top with remaining prepared strawberries and whipped cream.
Garnish with reserved whole strawberries.

So there you have it: Three fabulous recipes for Chocolate Strawberry Shortcake!
***

Want to drink your Chocolate Strawberry Shortcake?

CHOCOLATE STRAWBERRY SHORTCAKE COCKTAIL

1 shot amaretto
1 shot creme de cacao
2 double shots of fresh strawberry puree
2 double shots of cream

Add several ice cubes, 2 double shots of fresh strawberry puree, 2 double shots of cream, add one shot of amaretto and one shot of creme de cacao. Blend for 1 min until mixture is thick. Pour into a martini glass.

Garnish with a whole strawberry or rim the glass with crushed chocolate--or both!

Chocolate Strawberry Shortcake

Today is National Strawberry Shortcake Day.  There's something about strawberries and whipped cream with a little shortcake that says Summer and America!

There are several different types of shortcake, or pastries known as shortcake. First there are scones and biscuits--perfect for Strawberry Shortcake. And, then there are sponge cakes like those little spongy cups you get at the supermarket, also good, just different. And, of course, there's just plain cake which can be chocolate! All these 'cakes' are quick to make and taste great with strawberries and whipping cream. Of course, for me, the shortcake should always be chocolate. As always, your cakes are only as good as the chocolate you use!

No one really knows  exactly when the first strawberry shortcake was made. Shortcake, itself, is a European invention that goes back at least to the late 1500's. Strawberries have been around for over 2000 years. But putting strawberries and shortcake together is an American tradition. Strawberry Shortcake parties became popular in the United States around 1850 with the earliest recipe in 1847. Strawberries were so popular that people talked about strawberry fever. Advertisements and articles about strawberry shortcake, caused more and more demand. Harpers Magazine in 1893 said, "They give you good eating, strawberries and short-cake-- Ohh My!"

Several years ago on National Strawberry Shortcake Day I posted a recipe for Chocolate Strawberry Shortcake. This recipe is a combination of individual chocolate biscuits, fresh strawberries and sweet whipping cream. I also linked to Annmarie Kostyk's Double Chocolate Strawberry Shortcake. Fabulous!

Here's another recipe for Chocolate Strawberry Shortcake because you can't have enough of a good thing. Recipe adapted from Rhoda Peacher at Hobbyfarms.com

A tip from Lynda King at Hobbyfarms: one of the best ways to prepare berries for shortcake is to bruise them with a potato masher. You don’t want all the berries mashed, but you want most of them bruised sufficiently to yield their juice into the mixture. If needed, add sugar or honey to taste, depending on your preference, and chill for a few hours before serving.

CHOCOLATE STRAWBERRY SHORTCAKE

Ingredients

Shortcake
2 cups all-purpose flour
1/2 cup sugar
2/3 cup Dutch process cocoa powder
3 tsp baking powder
1/4 tsp salt
1/2 cup sweet butter
1 cup + up to 2 Tbsp milk

Filling
4 to 5 cups fresh strawberries
1/4 cup sugar
1 cup whipping cream, whipped

Directions
Preheat oven to 400 degrees F.
Grease two 8-inch round cake pans.
In large bowl, combine flour, 1/2 cup sugar, cocoa powder, baking powder and salt.
Using pastry blender, cut butter into mixture until consistency resembles coarse crumbs.
Stir in 1 cup milk with fork until mixture is just moistened (you may need to add extra milk for the mixture to blend evenly).
Using your fingers, spread into prepared pans.
Bake at 400 degrees F for 15 minutes, or until cake begins to pull away from sides of pans.
Cool 15 minutes; remove cakes from pans. Cool completely.

Reserve five whole strawberries for garnish.
Wash, hull and halve remaining strawberries.
In large bowl, combine halved strawberries and 1/4 cup sugar.
Place 1 shortcake bottom-side up on serving plate.
Top with half of strawberries and half of whipped cream.
Drizzle with a few tablespoons of chocolate sauce, to taste.
Place the other shortcake on top of this, right-side up.
Top with remaining prepared strawberries and whipped cream.
Garnish with reserved whole strawberries.

So there you have it: Three fabulous recipes for Chocolate Strawberry Shortcake!
***

Want to drink your Chocolate Strawberry Shortcake?

CHOCOLATE STRAWBERRY SHORTCAKE COCKTAIL

1 shot amaretto
1 shot creme de cacao
2 double shots of fresh strawberry puree
2 double shots of cream

Add several ice cubes, 2 double shots of fresh strawberry puree, 2 double shots of cream, add one shot of amaretto and one shot of creme de cacao. Blend for 1 min until mixture is thick. Pour into a martini glass.

Garnish with a whole strawberry or rim the glass with crushed chocolate--or both!

Chocolate Strawberry Shortcake: National Strawberry Shortcake Day

Today is Flag Day, but it's also National Strawberry Shortcake Day.  There's something about strawberries and whipped cream with a little shortcake that says Summer and America!

There are several different types of shortcake, or pastries known as shortcake. First there are scones and biscuits--perfect for Strawberry Shortcake. And, then there are sponge cakes like those little spongy cups you get at the supermarket, also good, just different. And, of course, there's just plain cake which can be chocolate! All these 'cakes' are quick to make and taste great with strawberries and whipping cream. Of course, for me, the shortcake should always be chocolate. As always, your cakes are only as good as the chocolate you use!

No one really knows  exactly when the first strawberry shortcake was made. Shortcake, itself, is a European invention that goes back at least to the late 1500's. Strawberries have been around for over 2000 years. But putting strawberries and shortcake together is an American tradition. Strawberry Shortcake parties became popular in the United States around 1850 with the earliest recipe in 1847. Strawberries were so popular that people talked about strawberry fever. Advertisements and articles about strawberry shortcake, caused more and more demand. Harpers Magazine in 1893 said, "They give you good eating, strawberries and short-cake-- Ohh My!"

Several years ago on National Strawberry Shortcake Day I posted a recipe for Chocolate Strawberry Shortcake. This recipe is a combination of individual chocolate biscuits, fresh strawberries and sweet whipping cream. I also linked to Annmarie Kostyk's Double Chocolate Strawberry Shortcake. Fabulous!

Here's another recipe for Chocolate Strawberry Shortcake because you can't have enough of a good thing. Recipe adapted from Rhoda Peacher at Hobbyfarms.com

A tip from Lynda King at Hobbyfarms: one of the best ways to prepare berries for shortcake is to bruise them with a potato masher. You don’t want all the berries mashed, but you want most of them bruised sufficiently to yield their juice into the mixture. If needed, add sugar or honey to taste, depending on your preference, and chill for a few hours before serving.

CHOCOLATE STRAWBERRY SHORTCAKE

Ingredients

Shortcake
2 cups all-purpose flour
1/2 cup sugar
2/3 cup Dutch process cocoa powder
3 tsp. baking powder
1/4 tsp. salt
1/2 cup sweet butter
1 cup + up to 2 T. milk

Filling
4 to 5 cups fresh strawberries
1/4 cup sugar
1 cup whipping cream, whipped

Preparation
Preheat oven to 400 degrees F.
Grease two, 8-inch round cake pans.
In large bowl, combine flour, 1/2 cup sugar, cocoa powder, baking powder and salt.
Using a pastry blender, cut butter into mixture until consistency resembles coarse crumbs.
Stir in 1 cup milk with fork until mixture is just moistened (you may need to add extra milk for the mixture to blend evenly).
Using your fingers, spread into prepared pans.
Bake at 400 degrees F for 15 minutes, or until cake begins to pull away from sides of pans.
Cool 15 minutes; remove cakes from pans. Cool completely.

Reserve five whole strawberries for garnish.
Wash, hull and halve remaining strawberries.
In large bowl, combine halved strawberries and 1/4 cup sugar.
Place 1 shortcake bottom-side up on serving plate.
Top with half of strawberries and half of whipped cream.
Drizzle with a few tablespoons of chocolate sauce, to taste.
Place the other shortcake on top of this, right-side up.
Top with remaining prepared strawberries and whipped cream.
Garnish with reserved whole strawberries.

So there you have it: Three fabulous recipes for Chocolate Strawberry Shortcake!
***

Want to drink your Chocolate Strawberry Shortcake?

CHOCOLATE STRAWBERRY SHORTCAKE COCKTAIL

1 shot amaretto
1 shot creme de cacao
2 double shots of fresh strawberry puree
2 double shots of cream

Add several ice cubes, 2 double shots of fresh strawberry puree, 2 double shots of cream, add one shot of amaretto and one shot of creme de cacao. Blend for 1 min until mixture is thick. Pour into a martini glass.

Garnish with a whole strawberry or rim the glass with crushed chocolate--or both!

Today is also Flag Day!!! Happy Flag Day

Chocolate Strawberry Shortcake: National Strawberry Shortcake Day

Today is National Strawberry Shortcake Day.  There's something about strawberries and cream with a little shortcake that says Spring! There are several different types of shortcake, or pastries known as shortcake. First there are scones and biscuits--perfect for Strawberry Shortcake. And, then there are sponge cakes like those little spongy cups you get at the supermarket, also good, just different. Both these 'cakes' are quick to make and taste great with strawberries and whipping cream. Of course, for me, the shortcake should be chocolate. As always, your cakes are only as good as the chocolate you use!

No one really knows  exactly when the first strawberry shortcake was made. Shortcake, itself, is a European invention that goes back at least to the late 1500's. Strawberries have been around for over 2000 years. But putting strawberries and shortcake together is an American tradition. Strawberry shortcake parties became popular in the United States around 1850 with the earliest recipe in 1847. Strawberries were so popular that people talked about strawberry fever. Advertisements and articles about strawberry shortcake, caused more and more demand. Harpers Magazine in 1893 said, "They give you good eating, strawberries and short-cake-- Ohh My!"

Last year on National Strawberry Shortcake Day I posted a recipe for Chocolate Strawberry Shortcake. This recipe is a combination of individual chocolate biscuits, fresh strawberries and sweet whipping cream. I also linked to Annmarie Kostyk's Double Chocolate Strawberry Shortcake. Fabulous!

Here's a third recipe for Chocolate Strawberry Shortcake because you can't have enough of a good thing. Recipe adapted from Rhoda Peacher at Hobbyfarms.com

A tip from Lynda King at Hobbyfarms: one of the best ways to prepare berries for shortcake is to bruise them with a potato masher.You don’t want all the berries mashed, but you want most of them bruised sufficiently to yield their juice into the mixture. If needed, add sugar or honey to taste, depending on your preference, and chill for a few hours before serving.

CHOCOLATE STRAWBERRY SHORTCAKE

Ingredients

Shortcake
2 cups all-purpose flour
1/2 cup sugar
2/3 cup Dutch process cocoa powder
3 tsp. baking powder
1/4 tsp. salt
1/2 cup sweet butter
1 cup + up to 2 T. milk

Filling
4 to 5 cups fresh strawberries
1/4 cup sugar
1 cup whipping cream, whipped

Preparation
Preheat oven to 400 degrees F.
Grease two, 8-inch round cake pans.
In large bowl, combine flour, 1/2 cup sugar, cocoa powder, baking powder and salt.
Using a pastry blender, cut butter into the mixture until the consistency resembles coarse crumbs.
Stir in 1 cup milk with fork until mixture is just moistened (you may need to add extra milk for the mixture to blend evenly).
Using your fingers, spread into prepared pans.
Bake at 400 degrees F for 15 minutes, or until cake begins to pull away from sides of pans.
Cool 15 minutes; remove cakes from pans. Cool completely.

Reserve five whole strawberries for garnish.
Wash, hull and halve remaining strawberries.
In large bowl, combine halved strawberries and 1/4 cup sugar.
Place 1 shortcake bottom-side up on serving plate.
Top with half of strawberries and half of whipped cream.
Drizzle with a few tablespoons of chocolate sauce, to taste.
Place the other shortcake on top of this, right-side up.
Top with remaining prepared strawberries and whipped cream.
Garnish with reserved whole strawberries.

So there you have it: Three fabulous recipes for Chocolate Strawberry Shortcake!
***

Want to drink your Chocolate Strawberry Shortcake?

CHOCOLATE STRAWBERRY SHORTCAKE COCKTAIL
1 shot amaretto
1 shot creme de cacao
2 double shots of fresh strawberry puree
2 double shots of cream

Add several ice cubes, 2 double shots of fresh strawberry puree, 2 double shots of cream, add one shot of amaretto and one shot of creme de cacao. Blend for 1 min until mixture is thick. Pour into a martini glass.

Garnish with a whole strawberry or rim the glass with crushed chocolate--or both!