Chocolate Strawberry Shortcake

Chocolate Strawberry Shortcake


Strawberry Shortcake Cream on Top

Tell Me the Name

Of My Sweetheart!


Remember the good old days of summer when you skipped rope to that catchy little rhyme and spelled out the letters of your summer crush?  Strawberry shortcake inspired that ode to sweetness and this dessert is truly a summer love for everyone. 

What is not to love? Strawberries are sliced and tossed with sugar with a splash of lemon and allowed to macerate for a bit so their tasty juices are surrendered and accentuated.  The bright red berries have just the right bit of tang and sweetness and when placed on a bed of slightly sweet sponge shortcake then topped with a dollop of fresh homemade whipped cream – the combination exclaims summertime dessert!  Nothing is better than strawberry shortcake for the finale of a summer picnic, except of course, chocolate strawberry shortcake.

Strawberry shortcake appeared in English cookbooks as far back as the late 16th century, although, I am sure people were enjoying the taste of the combinations well before paper was invented.  The dessert became mad-popular in the 1800’s when it was enjoyed as a biscuit with hot butter, sliced strawberries and heavy cream poured on top.  Through the years, it became sweeter and earned itself its own day of appreciation, June 14, when the strawberry harvest began to be reaped.  In the early 1900s, the French began to whip the cream to give the dessert a flouncy appearance.

We love strawberry shortcake and we love chocolate dipped strawberries.  Behold - the Goddess on the Go has come up with a combination of both taste treats. The Chocolate Goddess is pleased! Simply make an easy chocolate ganache and pour it into little shortcakes you buy at the supermarket.  Top with sweetened strawberries and their juices and then add fresh whipped cream and you have one of the tastiest and prettiest dessert food combinations found all summer, full of strawberries and chocolate.  It is one sweetheart of a dessert!


Happy Baking!

And Remember

Always Stay in Touch with Your Inner Goddess!



6 Sponge Cake Dessert Cups (Store Bought)

Chocolate Ganache Layer

6 ounces Semisweet Chocolate

6 ounces Heavy Cream

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Strawberry Topping

1 pound of Fresh Strawberries

1/3 cup Granulated Sugar

¼ cup Grand Marnier (you may substitute 2 teaspoons of lemon juice)

¼ cup Strawberry Preserves

Whipped Cream

2 cups Heavy Cream (or Ready Whipped Cream if you are pressed for time)

¼ cup Powdered Sugar

 Serves 6, recipe may be doubled.


Slice strawberries and place in a bowl. 

Add sugar and Grand Marnier.  Toss gently.  Cover and let sit for an hour.

Place metal bowl and beaters for whipped cream in freezer for 15 minutes.

Meanwhile, break up 6 ounces of semisweet chocolate and place in a bowl.

In a small saucepan, heat 6 ounces of heavy cream just until boiling. 

Pour over chocolate and mix until all chocolate is melted.

Let cool slightly and spoon ganache into dessert cups

Whip 2 cups of heavy cream with sugar in chilled bowl.

Assemble strawberries on top of chocolate and top with a dollop of whipped cream.