Chocolate-Strawberry Shortcake Stacks with Vanilla Bourbon Whip Cream

Perfect to enjoy on a hot summer night with your loved ones.

Including this pretty KitchenAide stand mixer! The winner will get to choose between Green Apple, Ice, Aqua Sky, Cranberry, Metallic Chrome, or White. I’m totally In Love with this Green Apple one!! 





















That’s not all!! Included in the prize package is a $100 gift card to Sweetapolita!! They take sprinkles very seriously. Sweetapolita Sprinkles are premium, vibrant, candy-sweet sprinkles and one-of-a-kind sprinkle mixes, including the brightest of sprinkles, candy beads, sugar pearls, rock crystal candy, edible dragées, stars and more. Add instant magic to any dessert you bake, buy or make!


aaand…. a prize package from Rodelle Vanilla (vanilla extract, almond extract, baking cocoa)

These may look fancy but it was super simple to assemble. I just mixed up the quick shortbread, spread it out on some parchment and rolled it flat with a rolling pin. Baked it for 20 minutes, let cool and cut into long bars. Layered with melted dark chocolate, strawberries and whipped cream and stuck it in the ice box to chill until after dinner.

TIME        10 MINUTES PREP,  60 MINUTES CHILL TIME               SERVES        6

YOU WILL NEED

2 1/2 cups gluten free baking flour mix such as Bob’s Red Mill
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup table sugar
2 large eggs
1/2 cup coconut oil
3/4 cup half & half

3 cups frozen (or fresh strawberries, hulled)
14 ounces dark chocolate bar
3 cups heavy whipping cream
1/3 cup + 1/3 cup table sugar
1 teaspoon Rodelle bourbon vanilla (use regular if you please)

Parchment paper for lining cookie sheet




Pre heat your oven to 350F

Mix all of the dry ingredients together in a large bowl. Add eggs, oil and half & half. Stir to combine.

Measure out the parchment paper to the size of your cookie sheet. Put the parchment paper on a clean counter surface and dump dough out onto it. Flatten out with your hands and then roll out with a rolling pin to about 1/2 inch thickness. 

Slice the parchment paper with the dough onto the cookie sheet. Bake at 350F for 18-20 minutes until golden brown. Remove from oven and LET COOL COMPLETELY!!

Meanwhile, shave some of your chocolate bar using a vegetable peeler for garnish. Break the rest of the chocolate into small pieces and place in a microwave safe bowl. Microwave on high for 90 seconds, stir and microwave another 60 seconds until chocolate is melted.

Pour the heavy whipping cream into a bowl of your stand mixer (or by hand) and whip on high for 3-4 minutes. Add 1/3 cup sugar and whip another minute or two. It should be getting pretty thick by now. Slowly add the remaining 1/3 cup sugar and whip just 30 seconds more. 

When the shortcake is cool, cut into bars or squares and layer with melted chocolate, strawberries and whipped cream. 

Garnish with fresh mint.

If you can’t get enough of my favorite summer treat, check out this Strawberry Shortcake Ice Cream from Rodelle.


Rodelle Strawberry Shortcake Ice Cream Recipe

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