This definitely is not your mama’s Strawberry Shortcake. Sometimes things need to be shaken up a bit.
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.
I 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.
This post was sponsored by Driscoll’s. All opinions expressed are my own.