Chocolate Strawberry Shortcake

Heaven....

A while back, I saw something on the internet about making coconut milk whipped cream.  It sounded simple enough, and it definitely sounded healthier than making anything with Rich's Whip. ~shudder~

So about a month ago, when I started noticing strawberries in my grocery store, I picked up a can of coconut milk and decided to try it out.

See that cool, smooth, creamy whippiness?

I was pretty impressed with the results.  It whipped up well, it was perfectly sweet, and most importantly, it didn't really taste like coconut.

I quickly came up with the idea of making a strawberry shortcake, and knew I'd want to make it chocolate cake because...well...I like it?

Chocolate cake, whipped cream, and fresh strawberries. What could be bad?!

The problem was that I just couldn't justify making a whole cake for just myself and my husband (because this is way too much sugar to give to my toddler).  So I'd been waiting for the opportunity to present itself, and it did this week when I invited some friends to join us for Shabbos lunch.

This cake is about as easy as it gets and completely delicious.  It's the perfect Spring/Summer(/ANYTIME) dessert.  Enjoy!

Om.  Nom.

Chocolate Strawberry Shortcake
  • 1 box Dark Chocolate Cake Mix
  • 1 can (15oz) pumpkin puree
  • 1 Cup water
  • 2 cans (15oz) coconut milk, chilled overnight (It has to be real coconut milk. I almost bought something that came in a carton, but on closer observation, it seemed to be mostly water.)
  • 2 Tbsp sugar
  • 2 Tbsp vanilla
  • 1 carton of strawberries, sliced
To make the cake:
  1. Prepare two 9 inch circular baking pans by either spraying with non-stick cooking spray or lining with parchment paper. Preheat the oven to 350 degrees Farenheit.
  2. Pour cake mix into a bowl with pumpkin puree and mix until combined.  Add water until the mixture is  the consistency of a thick batter.
  3. Pour the batter as equally as possible into the two prepared pans and bake about 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean.
  4. Allow cakes to cool in the pans, then remove to a cooling rack until completely cooled off.
To make the whipped coconut milk cream:
  1. Take the chilled coconut milk from the refrigerator and open the cans.  You will notice that all of the fat from the coconut milk has solidified and floated to the top of the can.  Either pour out the liquid or spoon out the solid.  Supposedly the liquid is good for smoothies, but I've found it most conveniently to pour it down the drain.
  2. In the bowl of a mixer, or a large bowl with a hand mixer, combine the solid coconut milk, sugar, and vanilla.
  3. Turn mixer on high and whip until satisfactorily creamy.
To Assemble:
  1. Place one of the chocolate cake rounds on a plate or cake stand.
  2. Spread on half of the whipped cream and top with sliced strawberries.
  3. Place the 2nd chocolate cake round on top
  4. Spread the rest of the whipped cream and top with more sliced strawberries.
  5. Carefully cover the cake and chill in the fridge until ready to serve.

Comments

Pragmatician said…
what an amazing idea to whip up coconut milk, and the cakes a whole looks marvellous
May 6, 2013 at 5:42 AM
Princess Lea said…
I have to be sure of this: The whip really didn't taste like coconut? I hate coconut with a passion, but I am steering clear of the poisonous non dairy whip and am desperate for alternatives.
May 6, 2013 at 10:17 AM
Sara said…
Princess Lea, it DEFINITELY does NOT taste like coconut. I will say that when eaten straight it has a slightly...weird...aftertaste. But you don't notice it when paired with strong flavors like strawberries and/or chocolate.
May 7, 2013 at 1:38 PM
Princess Lea said…
Bless thee for sharing!
May 8, 2013 at 1:59 PM
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