Technically, this is a strawberry poundcake recipe, but no matter what you call it, it’s divine. Our Decadent Strawberry Shortcake is drizzled in dark chocolate, slathered in homemade whipped cream, and sprinkled generously with toasted coconut. Easy to whip up with store bought pound cake, you can substitute for store bought whipped cream and chocolate syrup if you’re crunched for time. Either way, it’s a crowd pleaser. Best served at the time of year when berries are at their sweetest, but tasty year round.
- 8 slices Pound Cake (2 slices per serving)
- 20 (small to medium) Strawberries
- 12 ounce Bag Dark Chocolate Chips
- Pint Heavy Cream
- 1 Teaspoon Vanilla
- 3 Tablespoons Powdered Sugar
- 1 Cup Sweetened Coconut
- Parchment Paper
- Heat oven to 350 degrees. Cut parchment paper to fit baking tray. Spread coconut on tray evenly. Check this often, turning coconut so it toasts evenly. This can get over toasted fast, so don't walk away! Let this cool.
- Melt the chocolate chips using a double boiler method. Add ¼ cup of heavy cream a little bit at a time to bring the chocolate to a smooth, creamy consistency.
- Whip the remaining heavy cream in a mixer. Start on a lower setting, add the powdered sugar and vanilla. Slowly increase speed working up to the fastest setting. Cream should be well whipped, forming peaks. Don't overdo it or you'll be making butter.
- Slice strawberries.
- Place two slices of cake on plate.
- Place strawberries on top and around cake slices.
- Drip chocolate over top using a spoon. The cream makes it very thick and creamy, so this isn't going to drizzle as much as it will drop. It's fudge-licious!
- Spoon whipped cream on top of cake.
- Sprinkle cake and plate with toasted coconut.
I whipped up this crazy dessert the other night and we all fell over in a food coma after finishing every last decadent bite. It’s so good, it should be illegal. Yet it’s not, hooray!