This shortcake comprises of two layers of delicious chocolate shortcake with freshly whipped cream and sugared sliced strawberries. The chocolate shortcake is a cinnamon chocolate cake instead of the traditional vanilla cake used in shortcakes. You could also cut the cakes into two so you have four shortcake layers. With four layers, you might need to double the amount of whipped cream and strawberries used in this recipe. It would be totally worth it if you have the time!
It is an important step to mix the strawberries with sugar because it brings out the juices in the fruit. I used brown sugar but you could also use regular (granulated) white sugar. I usually use two cartons of strawberries-one for the filling and the remainder carton as the topping for the cake. Don’t skimp out on the strawberries for this recipe. More is good here.
Warm coffee enhances the sweetness of the chocolate cake and also makes the cakes moist. Once they are moist the cakes absorb the whipped cream and strawberry layer really well, so you can taste all of it in the cake not just on the surface. I used two 9-inch cake pans for this recipe. Have a look at my marshmallow strawberry shortcake recipe as well!
Ingredients
Cinnamon chocolate cake
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon table salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 cup almond milk (or buttermilk/whole milk)
1/2 cu unsalted melted butter
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup very warm water or brewed coffee
Shortcake filling
1 lb (454g) carton strawberries, trimmed and sliced
1 teaspoon ground cinnamon
2 tablespoons brown sugar
1&1/2 cups heavy/whipping cream
4 tablespoons icing (confectioners') sugar
1 teaspoon vanilla extract
Instructions
Cinnamon chocolate shortcake
- Grease two 9-inch cake pans and line the bottom of each cake pan with parchment paper. I use the parchment paper circles but you can cutout the parchment paper to fit your pan.
- Beat the eggs, melted butter, vanilla extract together until smooth. Whisk the flour, nutmeg, cinnamon, baking powder, baking soda, cocoa powder, salt, granulated sugar in this same bowl.
- Add in the warm water/brewed coffee last.
- The batter should look semi-watery. It shouldn't be thick.
- Fill the two lined 9 inch cake pans with the cake batter.
- Bake for 35 minutes on the middle rack of the oven at 350F/175C.
- When the cakes are ready, take them out of the pan and let them cool on a flat surface.
- Cut the tops of the cakes to make them flat.
Making the shortcake
- Mix the cinnamon, brown sugar and sliced strawberries together. Set aside.
- Whip the heavy cream with the icing sugar and vanilla extract until peaks form on the surface.
- Spread half of the whipped cream across the top of one of the cakes, followed by half the sugared strawberries, then place the second cake on top.
- Spread the final layer of whipped cream on the top of the cake and add the remaining strawberries.
- Garnish with chocolate syrup, chopped nuts or any other garnish you prefer.
