Molten Lava Strawberry Shortcake

Sharing is caring!

This definitely is not your mama’s Strawberry Shortcake. Sometimes things need to be shaken up a bit.

IMGP8513I took the traditional version and stuffed it with dark chocolate. See how pretty it is here?

Now, when you cut into it melted chocolate pours out like lava.

I realize this looks like a hot mess, but once you cut into it there’s not a lot of controlling it. But trust me when I say it’s absolutely delicious, and I definitely think dark chocolate is the way to go here. I didn’t try using milk chocolate, but there’s just something about the edginess of it that works.

IMGP8559This is coming from a girl that doesn’t really care a whole lot for desserts.

IMGP8551I used Wilton’s Mini Tasty Fill cake pans, which gives you a mini cake with an inverted center – but it is not necessary. I made the recipe again baking the batter in a 9×11 cake pan. I cut them into squares, placed a handful of chocolate chips on top of one square, then topped it with another. Some of the chocolate seeps into the cake (not a bad thing!), but you get the same taste.


You’ll love it. The dark chocolate pairs beautifully with ripe strawberries.

Molten Lava Strawberry Shortcake


  • 1 lb Driscoll's strawberries, washed, stemmed and sliced
  • 1/4 cup white sugar
  • 1/4 cup whole milk
  • 2 cups all purpose flour
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 3 tbsp white sugar
  • 1 tsp salt
  • 1 1/2 cups heavy cream
  • 2 cups dark chocolate chips (or bar, broken into pieces)
  • Whipped cream or Cool Whip


  • Combine strawberries, sugar and milk, place in a gallon size zip lock bag and refrigerate.
  • Preheat oven to 400 degrees.
  • In a bowl of your stand mixer on low mix flour, baking soda, baking powder, sugar and salt. Add heavy cream and mix until combined.
  • Spray mini cake pans (or one 9x11 pan) with nonstick spray and add batter to each one, filling about halfway.
  • Bake for 15-20 minutes, until done.
  • Melt 1/2 cup of the chocolate in the microwave, 30 seconds at a time and stirring in between, until melted.
  • Invert each cake (with the inverted center facing up) on a plate and place about a tablespoon of chocolate chips into the center of one, and top with another cake.
  • Spoon strawberries over the top, drizzle melted chocolate and top with whipped cream.

This post was sponsored by Driscoll’s. All opinions expressed are my own.


  • Kristy gd
    June 15, 2014 at 10:10 AM

    O.M.G. I haven’t eaten breakfast yet today, and I want to make this so bad now! I shouldn’t though…. too much sweet for the morning. Strawberry pancakes with a bit of dark chocolate, now that might work! Thanks for linking up at Creative Spark!

  • Lori Hart
    June 10, 2014 at 8:21 PM

    Yum!!! Found your recipe over at Fluster’s Creative Muster party and it looks incredible. We host a recipe link-up party, Tickle My TasteBuds, that goes live every Tuesday. I would love for you to link this delicious recipe to our party. Here is the link —> http://bit.ly/1l4cu0j

  • Erin @ The Spiffy Cookie
    June 10, 2014 at 11:57 AM

    Lava cake and shortcake all in one!? Heaven!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.