Chocolate Covered Strawberry Shortcake
Indulge in the perfect fusion of decadence and simplicity with this Chocolate Covered Strawberry Shortcake recipe. Fluffy, golden shortcakes are baked to perfection, then dipped in rich, glossy dark chocolate for a luxurious twist. Layered with fresh, juicy strawberries and clouds of homemade whipped cream, each bite is a harmonious blend of sweetness and texture. With easy-to-follow steps and only 30 minutes of prep time, this dessert is as effortless as it is impressive. Ideal for Valentine’s Day, dinner parties, or a special treat, these chocolate-dipped delights are sure to wow your guests. Treat yourself to a dessert that’s not only visually stunning but completely irresistible.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cubed and cold
- 0.75 cups Whole milk
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 2 cups Fresh strawberries, hulled and sliced
- 1 cup Dark chocolate chips
- 1 teaspoon Coconut oil (optional, for chocolate coating)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Cut the cold butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually stir in the milk until just combined; do not overmix.
Turn the dough out onto a lightly floured surface and gently press to a thickness of 1 inch. Use a round cookie cutter to cut out shortcakes and place them on the prepared baking sheet.
Bake the shortcakes for about 12-15 minutes, or until golden brown. Remove from the oven and allow to cool completely.
While the shortcakes cool, whip the heavy cream and powdered sugar in a chilled bowl until stiff peaks form. Set aside in the refrigerator.
Melt the dark chocolate chips in a microwave-safe bowl in 30 second intervals, stirring each time, until smooth. If using, stir in the coconut oil for a glossier texture.
Dip half of each shortcake into the melted chocolate. Place the chocolate-dipped shortcakes on parchment paper to set.
Assemble the shortcakes by slicing them in half horizontally. On the bottom layer, add a generous dollop of whipped cream and a layer of sliced strawberries. Top with the chocolate-covered half of the shortcake.
Serve immediately or refrigerate until ready to enjoy.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 26.3 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 458 mg | 20% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 26.7 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 290 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
