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Chocolate Porter Strawberry Shortcakes With Beer Whipped Cream

(Chocolate Porter Strawberry Shortcakes With Beer Whipped Cream)

I’m taking a huge risk here.

You may have taken one look at this post and decided that I’ve lost my magic. Chocolate beer cake is as common as Nascar sweatpants in Walmart. But unlike motor sports fashion blunders in public, I loved this dessert.

I’m combining a past evoking childhood treat with my beer loving present tense self, and topping it with beer whipped cream. Strawberry shortcakes were one of my favorite desserts as a kid, but growing up I never had them from scratch. I was raised in a very prepackaged, frozen food section, shelf-stable house, with a mom who was trying to feed all of her 8 daughters (yes, that isn’t a typo, I have 7 sisters) with no time for any culinary adventure beyond reheating and assembling. Completely understandable.

Making my childhood memory of strawberry shortcakes those pre-packaged round sponge cakes, with Cool Whip and chopped strawberries.

So this is the "I cook from scratch and add beer" version of that. Although not a traditional "shortcake," I hope once I top it with drunken whipped cream and fresh berries you’ll forgive the misstep in terminology.

Chocolate Porter Strawberry Shortcakes With Beer Whipped Cream

For the cake:

3 cups cake flour

2 tsp baking soda

1 tsp baking powder

3/4 cup cocoa powder

1 tsp salt

2 sticks butter (softened)

2 cups sugar

5 eggs

1 tbs vegetable oil

12 oz Porter beer

For the strawberries:

4 cups strawberries, hulled and chopped

1/2 cup sugar

For the whipped cream:

2 cups heavy cream

1/2 cup powdered sugar

2 tbs porter beer

(makes 10)

 Preheat oven to 350.

In a bowl, combine the flour, baking soda, baking powder, salt and cocoa powder.

In the bowl of the stand mixer cream the butter and sugar. One at a time add the eggs, beating well and scraping the bowl between each addition, then add the oil. Alternating between the beer and the dry ingredients, add both a bit at a time, starting and ending with the dry ingredients, stir until just barely combined.

Grease and flour two 8 inch cake pans.

Pour batter into prepared pans. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

Invert the cake pan onto a flat surface. Using a 2 1/2 inch biscuit cutter, cut out 5 circles from each cake round (you can also use a large knife to cut them into squares).

Place chopped strawberries in a bowl with sugar, stir to combine. Allow to sit at room temperature for ten minutes.

In the bowl of a stand mixer, add the cream, powdered sugar and 2 tbs beer. Whip on high until soft peaks form, about 4 minutes.

Place one cake round on a plate, top with strawberries and then with whipped cream.

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Oh My Veggies (@ohmyveggies) July 5, 2012 um 8:00 pm

Gorgeous! My mom always made strawberry shortcake with Cool Whip and those packaged shells from the produce section too. And I totally loved it. 🙂


gerryspeirs July 5, 2012 um 7:32 pm

Well I think it’s awesome! Who says you can’t have beer infused shortcake, pfft!! Ahh Wallys World, ya gotta love that place 🙂


Valerie Brunmeier (@ValeriesKitchn) July 8, 2012 um 4:51 pm

This is just totally luscious! Love the idea of using chocolate porter in a cake – I like the way your mind works 🙂


Ali @ Gimme Some Oven July 9, 2012 um 4:27 am

Oh my heavens…this sounds AMAZING! We had the Cool Whip version too as kids, but I’m pretty sure I’d much rather have this one. Beautiful photographs too!


Heffenista July 12, 2012 um 9:26 pm

Do you deliver? This sounds sooooooo yummy!


Averie @ Averie Cooks July 19, 2012 um 10:57 am

This cake. These berries. The whipped cream…PERFECT combo. I have lots of cool whip memories, too 🙂


Brittany January 28, 2015 um 8:40 pm

Made this tonight for hubby’s birthday as a replacement for his favorite dessert (along with the salted caramel corn). Probably should have practiced it first… and at least quartered the recipe. Forgot the salt and now the two of us have LOTS of leftovers. The cake turned out a bit heavier than I expected (no question it could be my error, not the recipe). Fun to try, now I know what to change next time. And there will deinitely will be a next time!


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