Chocolate Strawberry Shortcake
Indulge in the decadent charm of Chocolate Strawberry Shortcake, a sophisticated twist on the classic dessert that’s perfect for any occasion. Featuring tender chocolate biscuits crafted from rich cocoa powder and buttery perfection, this recipe beautifully pairs their deep flavor with the natural sweetness of macerated strawberries. Layers of fluffy homemade whipped cream and a garnish of velvety dark chocolate shavings elevate the dessert to a whole new level of indulgence. Ready in just 45 minutes, this visually stunning dessert is a showstopper that’s surprisingly easy to assemble. Ideal for summer gatherings, romantic dinners, or treating yourself to something extraordinary, this Chocolate Strawberry Shortcake delivers a harmonious blend of flavors and textures in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.75 cup Heavy cream, cold
- 0.25 cup Whole milk
- 4 cups Fresh strawberries, hulled and sliced
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream (for whipped cream)
- 2 tablespoons Dark chocolate, grated or shaved (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 flour, cocoa powder, baking powder, granulated sugar, and salt until well combined.
Add the cubed cold butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs.
In a separate bowl, combine the cold heavy cream and whole milk. Slowly pour this mixture into the dry ingredients, stirring with a wooden spoon just until the dough comes together.
Turn the dough out onto a lightly floured surface. Gently knead it a few times, then pat it into a 1-inch-thick round. Use a 2.5-inch biscuit cutter to cut out circles of dough and place them on the prepared baking sheet. Re-roll the scraps as needed.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are firm to the touch and slightly puffed. Let them cool completely on a wire rack.
While the biscuits are cooling, prepare the strawberries by tossing them with the powdered sugar and vanilla extract. Let them sit for at least 10 minutes to macerate.
To make the whipped cream, beat the heavy cream in a chilled bowl with a hand mixer until soft peaks form. Be careful not to overwhip.
To assemble, slice each cooled chocolate biscuit in half horizontally. Place the bottom half on a serving plate, spoon macerated strawberries and their juices over it, and top with a dollop of whipped cream.
Place the top half of the biscuit on the whipped cream, then add another layer of strawberries and cream on top if desired.
Garnish with grated or shaved dark chocolate and serve immediately.
Nutrition Facts
Calories |
4188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.2 g | 348% | |
| Saturated Fat | 168.3 g | 842% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 1453 mg | 63% | |
| Total Carbohydrate | 446.5 g | 162% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 171.2 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 652 mg | 50% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 3264 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.
