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Chocolate Strawberry Shortcake 2 boxes of chocolate wafers 1 litre of whipped cream or 2 tubs of Cool Whip 1/2 pint strawberries, hulled and sliced thin Line the bottom of a spring form pan with the chocolate wafers. Do not overlap them, just loosely place in the pan. Using a piping bag or spoon, spread a thin, even layer of whipped cream or Cool Whip over the wafers. This will form into your crust. On top of the Cool Whip, place another layer of wafers, then a layer of berries, then a layer of Cool Whip. Keep doing this until you can do no more, leaving the top layer to be a whipped cream finish. If you have any leftover wafers, put them into a plastic bag and crush them with a rolling pin. Sprinkle the crushed wafers over the top of the cake. Place cake in the refrigerator for 4-6 hours. This allows the whipped cream to soften the wafers and set the cake. Try different fruits over the summer. It can also be done without the fruit, creating a simple chocolate shortcake. |