I remember the first time I tried German chocolate cake. It was at my grandma's birthday party, and I was instantly hooked! That rich, chocolatey cake with the sweet coconut-pecan frosting? Pure bliss. But lately, I've been craving something a little lighter, a bit more summery. That’s where the idea for these German Chocolate Strawberry Shortcakes came from. I thought, why not combine the best of both worlds? You get the familiar flavors of German chocolate cake, but with the added freshness of strawberries and a light, fluffy shortcake base. These aren't your grandma’s shortcakes – well, unless your grandma is super adventurous in the kitchen!
These shortcakes aren't just about the taste; they're also about the experience. Imagine biting into a soft, tender cake layer, followed by the sweet, creamy frosting and the burst of juicy strawberries. It's a symphony of flavors and textures that will leave you wanting more. Trust me, this recipe is a game-changer for summer desserts, especially those who love the taste of German chocolate but aren't ready to eat an entire cake.
And the best part? They're surprisingly easy to make! Don't let the fancy name fool you. With a few simple steps and readily available ingredients, you can whip up these delightful shortcakes in no time. This recipe will show you how to create a dessert that looks and tastes like it came straight from a fancy bakery, but without all the fuss. Ready to get started? Let’s dive in!
Required Equipments
- Stand Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Baking Sheets
- Parchment Paper
- Wire Rack
- Offset Spatula
German Chocolate Strawberry Shortcakes: Frequently Asked Questions
German Chocolate Strawberry Shortcakes
Indulge in these delightful German Chocolate Strawberry Shortcakes, a fusion of rich chocolate cake, sweet coconut-pecan frosting, and fresh strawberries. A lighter, summery twist on a classic dessert!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 45 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's get that oven preheated to 350°F (175°C). Trust me, a consistent temperature is key to a good cake.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Make sure there aren't any lumps – nobody wants a grainy cake!
- In a separate bowl, cream together the butter and sugar until light and fluffy. This might take a few minutes, so be patient. A stand mixer makes this a breeze!
- Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix, or you'll end up with a tough cake.
- Stir in the melted chocolate until evenly distributed. This is what gives the cake that signature German chocolate flavor.
- Pour the batter into two greased and floured 8-inch cake pans. Spread the batter evenly in each pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep a close watch – ovens can be finicky!
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from sticking and breaking.
- While the cakes are cooling, let's make the coconut-pecan frosting. In a medium saucepan, combine the butter, evaporated milk, sugar, egg yolks, and vanilla extract.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. This usually takes about 5-7 minutes.
- Remove from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool slightly before assembling the shortcakes.
- Now for the strawberry time, wash and hull the strawberries, then slice them. In a bowl, gently toss the strawberries with sugar and let them macerate for about 15-20 minutes. This brings out their natural juices and makes them even more delicious.
- To assemble the shortcakes, cut each cake layer in half horizontally. Place a cake layer on a plate, top with a generous dollop of coconut-pecan frosting, and then layer on the macerated strawberries. Repeat with the remaining layers.
- Dust with powdered sugar, if desired. This adds a touch of elegance and sweetness. Serve immediately and enjoy every bite!
📝 Notes
- For a richer flavor, use dark chocolate instead of semi-sweet.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk.
- Toast the pecans for added flavor and crunch.
🍎 Nutrition
Calories: 450 kcal
Protein: 6g
Fat: 25g
Carbohydrates: 60g
Fiber: 3g
Calcium: 150mg
