How do you improve on an already iconic dessert? Add chocolate. Our chocolate strawberry shortcake recipe trades fattening whipped cream for silky vanilla yogurt, making it both heart-healthy and wholly rewarding.
Recipe yields 8 servings
Preheat oven to 450°F. In a large bowl, combine the strawberries and 2 tablespoons of the sugar. Set aside.
In a medium bowl, combine the flour, cocoa powder, 1/4 cup sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In a separate small bowl, combine milk, egg and vanilla. Add to dry ingredients and stir just to moisten.
Lightly coat an 8-inch round baking pan with nonstick cooking spray. Pour batter in pan, building up sides slightly. Bake for 15 to 18 minutes, until a cake tester inserted in center comes out clean. Cool for 10 minutes on a wire rack.
In another bowl, combine the yogurt and remaining 2 tablespoons of sugar until smooth and creamy. Slice cake in half horizontally. Spoon half the strawberries onto bottom half of cake. Cover with top of cake. Spoon remaining strawberries and any juice on top of cake. Serve shortcake warm or at room temperature with a dollop of yogurt.