I was provided coupons by Driscoll's to purchase my berries. All opinions and text are 100% my own. Chocolate Strawberry Shortcake - with a simple made from scratch chocolate biscuit, homemade sweetened whipped cream and juicy strawberries - this a dessert perfect for Summer! #strawberries #chocolate #desserts #Driscollsberry #Driscolls #StrawShortcake @Driscollsberry
I know the Fourth of July is still a few weeks away - but it's kind of a special day for me. It's my birthday!! One of my favorite summer desserts - especially Fourth of July desserts - is Strawberry Shortcake! Yes, I do consider it birthday food! :)
I grew up eating the traditional little round yellow cakes you buy at the grocery store .... there's nothing wrong with them and I actually kind of like them. But sometimes, I like to do things my own way (ok - technically most of the time I like to do things my own way, but who's keeping track?!) .... Doing things my way in cooking and/or baking, often means from scratch so I can control what goes into the recipe and the quality of ingredients. Speaking of quality ingredients - I love to use Driscoll's berries for my Strawberry Shortcakes (and for other recipes!) because I know that I am receiving the best quality product!
I have a few Strawberry Shortcake variations that I make - but one of my absolute favorites is this Chocolate Strawberry Shortcake! What's not to love about a chocolate biscuit topped with fresh Summer strawberries and a cloud of homemade sweetened whipped cream?! Exactly.
Just a side note - these biscuits are great for breakfast too!! Spread on some whipped honey cinnamon butter (which reminds me of another recipe I want to share!!) or your favorite jam for a slightly indulgent treat! :)
Chocolate Strawberry ShortcakePrintable recipeYield: 6 servings (plus extra chocolate biscuits)
For the strawberries:1 quart Driscoll's strawberries, sliced½ cup sugar
For the chocolate biscuits:2½ cups all-purpose flour½ cup cocoa powder½ cup cups packed brown sugar4 tsp. baking powder1 tsp. baking soda½ tsp. salt¾ cup (1½ sticks) cold butter, cut into small cubes1¼ cups buttermilk2 tsp. vanilla extract
Extra ingredients:Sweetened Whipped Cream or Cool Whip
Method:Mix the strawberries with the ½ cup of sugar. Let stand for at least an hour.
Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
Whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda and salt in a large bowl. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the buttermilk and vanilla just until combined - DO NOT OVERMIX.
Drop batter by ⅓-cupfuls onto prepared baking sheets. Bake 14-17 minutes, or until the biscuits are slightly golden brown on the edges and set.
To serve: Split biscuits in half, top with sweetened whipped cream and strawberries. Replace the top part of the biscuit. Serve immediately.
Other Posts You May Enjoy:
Strawberry Shortcake with Lemon Cream Sauce
Blueberry Crumble Bars I hope you enjoy! Shared at thesefun parties!
Don't forget to share and comment ♥Copyright © Love Bakes Good Cakes 2012-2013 All Rights Reserved
This Strawberry Cream Pie {Easy & No-Bake} is perfect for the warmer months! Full of fresh strawberries and cream cheese, it gets an additional boost of flavor from instant pudding mix! Serve this at your next get-together, and watch it disappear! #strawberries #pie #nobake #quickandeasyrecipes
I recently bought eight containers of strawberries ..... eight of them! As much as my kiddos love them, I really wanted to make something different with them. A pie, perhaps? I ran across a recipe over on the Kraft website that looked easy enough and it sounded wonderful! I changed a few things, using what I had on hand - and it was an instant family favorite!
This would be great for summer BBQ's or a church potluck ... or anytime really! I hope y'all enjoy this as much as my family did!
Strawberry Cream Pie {Easy & No-Bake}Slightly adapted from KraftPrintable recipeYield: 8 servings
1 (9-in.) pre-made graham cracker pie crust1 container (16 oz.) fresh strawberries, washed and hulled4 tbsp. sugar4 oz. (half of an 8 oz. pkg.) cream cheese, softened1 pkg. (3.4 oz.) vanilla flavor instant pudding mix1 pkg. (3.4 oz.) strawberry creme instant pudding mix2 cups Cool Whip whipped topping, thawed, dividedAdditional sliced fresh strawberries, for garnish
Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the Cool Whip. Spoon the mixture into the pie crust. Refrigerate at least 2 hours or until firm.
To serve, garnish with the remaining Cool Whip, then top with sliced strawberries. Refrigerate leftovers.
***No food processor? No problem! You could do this without a food processor too! Just chop the strawberries very small and add sugar. Then, stir in the cream cheese. Proceed with the recipe as directed! 
Other Posts You May Enjoy:
Strawberry Shortcake with Lemon Cream Sauce
Strawberry Cream Cheese Fruit Dip I hope you enjoy! Shared at thesefun parties!
Don't forget to share and comment ♥Copyright © Love Bakes Good Cakes 2012-2013 All Rights Reserved
Have y'all seen all of the Red Velvet recipes in bloggy-land lately?! They are everywhere .... and I'm adding one more with my Red Velvet Cupcakes with OREO Cream Cheese Frosting.
I recently made these for our church's teen group. My kiddos said they were a hit with the group, and since there was none left, I'm gonna take that as a win. 
This is an easy from-scratch cake! If you can measure, stir and bake, then you can make these delicious little gems!
Red Velvet Cupcakes with Oreo Cream Cheese FrostingPrintable recipeYield: 24 cupcakes
For the cupcakes:2½ cups all-purpose flour1½ cups sugar1 tsp. baking soda1 tsp. salt1 tsp. cocoa powder1½ cups vegetable oil1 cup buttermilk2 large eggs2 tbsp. LorAnn Oils Emulsion, Red Velvet
1 tsp. distilled white vinegar1 tsp. vanilla extract
For the Oreo Cream Cheese Frosting:1 pkg. (8 oz.) cream cheese, softened½ cup (1 stick) butter, softened½ tsp. vanilla extract2 cups powdered sugar12 Oreo's, coarsely crushedAdditional Oreo's, for garnish (if desired)
Preheat the oven to 350°F. Line 2 regular-size muffin pans with cupcake papers.
In a medium bowl, combine all of the dry cupcake ingredients. Stir with a whisk to combine. Set aside.
In a large mixing bowl, combine all of the wet cupcake ingredients with an electric mixer. Stop the mixer and add half of the dry ingredients into the wet. Mix to combine. Add the remaining dry ingredients to the wet ingredients and mix until smooth and thoroughly combined.
Divide the batter evenly into the cupcake papers, filling each about two-thirds full. Bake for 20-22 minutes or until cupcakes test done when a toothpick inserted near the middle comes out clean. Allow cupcakes to cool in pan for about 5 minutes before removing to a wire rack to cool completely.
To prepare the frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla until smooth. Add the powdered sugar and beat until thoroughly combined. Add the Oreo's and mix well. The frosting should be light and fluffy.
Top the cupcakes with the frosting. If desired, cut additional Oreo's in half and garnish cupcakes.
**Note: I found this to be enough frosting for my family and our tastes .... if you like a lot of frosting, you may want to double the frosting part! :)
Other Posts You May Enjoy:
Snickerdoodle Cupcakes
Chocolate Cherry Marshmallow Brownies I hope you enjoy! Shared at thesefun parties!
Don't forget to share and comment ♥Copyright © Love Bakes Good Cakes 2012-2013 All Rights Reserved
Where has January gone?! It's hard to believe it's almost February - of course, the weather is reminding much of the country that it's still winter! With Valentine's Day approaching, I wanted to share an easy dessert idea. These Chocolate Cherry Marshmallow Brownies are eye-catching with their bright red, white and dark brown colors!
This is one of those recipes I tried years ago and tucked it away to make again ... and promptly forgot about it! Don't you hate when you do that?! I was going through some paperwork recently, and found this little gem. I remembered how great it was years ago - and knew I had to make it again and share it with y'all!Chocolate Cherry Marshmallow BrowniesPrintable recipeYield: 18-24 servings
2 cups granulated sugar1 cup (2 sticks) butter, melted4 eggs1 cup all-purpose flour1 cup baking cocoa2 tsp. baking powder½ tsp. salt2 cups miniature marshmallows1 jar (10 oz.) maraschino cherries, drained well and chopped½ cup semi-sweet chocolate chips2 tbsp. heavy whipping cream
Preheat oven to 350°F. Spray a 9x13-in. baking pan with cooking spray and set aside.
In a large bowl, cream the sugar and butter. Add the eggs and beat until thoroughly combined.
In a separate medium bowl, combine the flour, cocoa powder, baking powder and salt. Gradually add to the creamed mixture.
Pour and spread the mixture evenly into the prepared pan. Bake for 28 minutes. Remove from the oven and sprinkle with the marshmallows. Bake an additional 2 minutes or until the marshmallows are softened, but not browned. Remove from the oven. Sprinkle with cherries and allow to cool on a wire rack.
In a microwave-safe bowl, melt the chocolate and cream. Stir until smooth. Drizzle chocolate over brownies. Let stand until chocolate is set! Cut into squares.
Other Posts You May Enjoy:
Basic Brownies
Chocolate Pound Cake I hope you enjoy! Shared at thesefun parties!
Featured at Ms. enPlace and Mandy's Recipe Box
Don't forget to share and comment ♥Copyright © Love Bakes Good Cakes 2012-2013 All Rights Reserved
