Chocolate Strawberry Shortcake

Recipe View 5 mins Preheat your oven to 400°F (200°C). Grease two 9-inch round cake pans. (5 minutes)

Recipe View 2 mins In a large mixing bowl, whisk together the flour, 1/3 cup sugar, cocoa powder, baking powder, baking soda, and salt. (2 minutes)

Recipe View 5 mins Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 1 mins Add the milk and stir until just moistened. Be careful not to overmix. (1 minute)

Recipe View 2 mins Divide the batter evenly between the prepared cake pans and spread to the edges. (2 minutes)

Recipe View 18 mins Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. (18 minutes)

Recipe View 10 mins Let the shortcake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Recipe View 2 mins While the shortcakes are baking and cooling, prepare the strawberries. In a medium bowl, combine the sliced strawberries and the remaining 1/4 cup of sugar. Gently toss to combine. (2 minutes)

Recipe View 30 mins Allow the strawberries to macerate for at least 10 minutes, or up to 30 minutes, to release their juices and create a delicious syrup. (30 minutes)

Recipe View 1 mins Once the shortcake layers are completely cool, assemble the shortcake. Place one layer on a serving plate. (1 minute)

Recipe View 2 mins Spoon half of the macerated strawberries and their juices over the first layer, followed by half of the thawed whipped topping. (2 minutes)

Recipe View 1 mins Carefully place the second shortcake layer on top. (1 minute)

Recipe View 2 mins Repeat with the remaining strawberries and whipped topping. (2 minutes)

Recipe View 1 mins Drizzle with chocolate syrup, if desired. Serve immediately for the best texture, or chill for later. (1 minute)