Every Dad has a favorite dessert. My husbands favorite is Strawberry Shortcake. It has been his favorite for most of his life. His mom made her shortcake with sweet biscuits and then covered them with sliced strawberries and a scoop of whipped cream. It was delicious and a wonderful summer treat!
Today I made Devil’s Food Strawberry Shortcake, another of my husband favorites. I baked a single chocolate sponge cake, which is light and airy, and compliments the strawberries perfectly. I drizzled milk chocolate ganache over the cake and berries, sort of a nod to chocolate covered strawberries, and topped it off with a dollop of homemade whipped cream. I think you are going to like this! Happy Father’s Day to all you Dads!
 Devil’s Food Strawberry Shortcake (printable recipe at bottom of page)
6 Egg Yolks
1/2 cup orange juice
1 teaspoon Vanilla
1 cup Sugar
1 cup Flour
1/3 cup unsweetened Cocoa Powder
6 Egg WhitesÂ
1/2 teaspoon Cream of Tartar
1/2 cup Sugar
5 ounces Milk Chocolate, melted
12-15 Fresh Strawberries, sliced into thin slices
1/3 cup Heavy Whipping Cream (learn to make it here)
 
Mix the egg yolks on high speed for 5 minutes. The mix should become thick and have a lemon color.
Add in the orange juice and vanilla. Beat on low speed to combine.
Using low speed, beat in the cup of sugar. Increase the speed to medium and mix until the mix is thick and doubles in volume.
In a separate bowl, mix the flour and the cocoa powder.
Start mixing the flour into the egg yolk mix by sprinkling a 1/4 cup of flour on the top of the egg yolk mix, and then folding the flour into the egg yolk liquid. Repeat adding the flour, 1/4 cup at a time. Set mix aside.
In a mixing bowl, mix together the egg whites and cream of tartar until soft peaks form. Add the 1/2 cup of sugar a little at a time, mixing on high until stiff peaks form.
Fold a cup of the egg white mixture into the egg yolk mix. Then fold the entire bowl of egg yolk mixture into the egg white mix.Â
Flour and spray the pan you want to use for the cakes. Fill with the batter. Bake at 325 degrees for 18-20 minutes.Â
While cakes are baking, melt chocolate in a double boiler on low.
Once cakes are done, cool for ten minutes, then remove from pan.
Once chocolate is melted, heat the whipping cream in a microwave. It should be warm, but not hot. Adding just a little at a time, start mixing the whipping cream and melted chocolate together, making a ganache. When you are happy with the consistency, stop adding cream. The chocolate should be drippy ( yes, that is a technical term) like in the picture.
Start building the shortcake. Place a cake on the bottom of the glass. Top with sliced strawberries. Drizzle with chocolate. You will have cake mix left over. The number on the toppings is for 2-3 servings.
Top with another cake, more strawberries, and chocolate. Add a spoonful of whipped cream, and garnish side of glass with a fresh strawberry! Â
Thank you for stopping by today and letting me share this special Devil’s Food Strawberry Shortcake! I hope you enjoyed it! For more special Father’s Day meals, keep scrolling down the page to see some tasty dishes from the Sunday Supper family! Â
The Best Recipes You Need Now for Father’s Day by Sunday Supper Movement 
Author: The Freshman Cook
- 6 Egg Yolks
- 1/2 cup orange juice
- 1 teaspoon Vanilla
- 1 cup Sugar
- 1 cup Flour
- 1/3 cup unsweetened Cocoa Powder
- 6 Egg Whites
- 1/2 teaspoon Cream of Tartar
- 1/2 cup Sugar
- 5 ounces Milk Chocolate, melted
- 12-15 Fresh Strawberries, sliced into thin slices
- 1/3 cup Heavy Whipping Cream
- Mix the egg yolks on high speed for 5 minutes. The mix should become thick and have a lemon color.
- Add in the orange juice and vanilla. Beat on low speed to combine. Using low speed, beat in the cup of sugar. Increase the speed to medium and mix until the mix is thick and doubles in volume.
- In a separate bowl, mix the flour and the cocoa powder.
- Start mixing the flour into the egg yolk mix by sprinkling a 1/4 cup of flour on the top of the egg yolk mix, and then folding the flour into the egg yolk liquid. Repeat adding the flour, 1/4 cup at a time. Set mix aside.
- In a mixing bowl, mix together the egg whites and cream of tartar until soft peaks form. Add the 1/2 cup of sugar a little at a time, mixing on high until stiff peaks form.
- Fold a cup of the egg white mixture into the egg yolk mix. Then fold the entire bowl of egg yolk mixture into the egg white mix.
- Flour and spray the pan you want to use for the cakes. Fill with the batter. Bake at 325 degrees for 18-20 minutes.
- While cakes are baking, melt chocolate in a double boiler on low.
- Once cakes are done, cool for ten minutes, then remove from pan.
- Once chocolate is melted, heat the whipping cream in a microwave. It should be warm, but not hot. Adding just a little at a time, start mixing the whipping cream and melted chocolate together, making a ganache. When you are happy with the consistency, stop adding cream. The chocolate should be drippy ( yes, that is a technical term) like in the picture.
- Start building the shortcake. Place a cake on the bottom of the glass. Top with sliced strawberries. Drizzle with chocolate. You will have cake mix left over. The number on the toppings is for 2-3 servings.
- Top with another cake, more strawberries, and chocolate. Add a spoonful of whipped cream, and garnish side of glass with a fresh strawberry!