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Strawberry Shortcake with Chocolate Sauce
By Chef Tom Fraker

Strawberry Shortcake with Chocolate Sauce


Dessert Sauces (use Chocolate Dessert) 1 tablespoon per serving or as needed
1 pint Strawberries hulled and sliced
1/4 cup Organic Low Glycemic Agave Syrup
12 ounce Frozen Pound Cake thawed and sliced into 16 portions
Canned Whipped Cream (use 1 tablespoon per serving or as needed)
8 leaves Mint for garnish


In a bowl, carefully stir together the strawberries and the agave syrup.

To assemble

Drizzle some of the chocolate sauce on a dessert plate. Next top the sauce with a slice of cake. Top the cake with some strawberries and a bit of whipped cream. Place another piece of cake on top of that. Add some more strawberries and whipped cream and garnish with a mint leaf. Continue for remaining 7 plates. Serve and enjoy.


I like to add a scoop of chocolate ice cream to the plate.