Chocolate Shortcakes with Mixed Berries and Raspberry Sauce
Indulge in the decadent delight of Chocolate Shortcakes with Mixed Berries and Raspberry Sauce, a heavenly dessert that marries rich chocolatey shortcakes with the vibrant sweetness of fresh berries. Perfectly tender thanks to a touch of heavy cream and butter, these cocoa-infused shortcakes are the ideal foundation for layers of juicy macerated strawberries, blueberries, and blackberries. A luscious raspberry sauce, bursting with fruity flavor, brings a tangy contrast, while fluffy dollops of whipped cream add an irresistible creaminess. Finished with a stylish dusting of powdered sugar, this elegant dessert is as stunning as it is delicious—a showstopping treat for any gathering. Quick and easy to prepare, this recipe highlights seasonal berries and combines them with luxurious chocolate flavors for a dessert everyone will adore!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.33 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 0.75 cup heavy cream
- 1 teaspoon vanilla extract
- 3 cups fresh mixed berries (strawberries, blueberries, blackberries)
- 2 tablespoons granulated sugar (for macerating berries)
- 1 cup fresh raspberries
- 3 tablespoons granulated sugar (for raspberry sauce)
- 2 tablespoons water
- 1 cup whipped cream
- 1 tablespoon powdered sugar (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, 1/3 cup granulated sugar, baking powder, baking soda, and salt.
Add the cold butter cubes to the dry mixture and cut them in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, combine the heavy cream and vanilla extract. Gradually add this mixture to the dry ingredients, stirring gently until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Using a round biscuit cutter or a glass, cut out 6 shortcakes and place them on the prepared baking sheet.
Bake the shortcakes in the preheated oven for 12-15 minutes, or until they are set and slightly firm to the touch. Allow them to cool on a wire rack.
While the shortcakes bake, prepare the mixed berries. In a medium bowl, combine the mixed berries with 2 tablespoons of sugar. Toss gently to coat and let sit for 10-15 minutes to macerate.
To make the raspberry sauce, add the fresh raspberries, 3 tablespoons of sugar, and 2 tablespoons of water to a small saucepan. Cook over medium heat, stirring often, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes). Remove from heat and strain the mixture through a fine-mesh sieve to remove seeds, if desired. Set the sauce aside to cool.
To assemble, slice each shortcake in half horizontally. Place the bottom half on a dessert plate, top with a generous spoonful of macerated berries, a dollop of whipped cream, and a drizzle of raspberry sauce. Place the top half of the shortcake on top and repeat the layers.
Garnish with a dusting of powdered sugar, if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
3476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 501.8 g | 182% | |
| Dietary Fiber | 82.8 g | 296% | |
| Total Sugars | 199.7 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 405 mg | 31% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 3231 mg | 69% | |
*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.
