Chocolate Strawberry Shortcakes
Indulge in the decadence of Chocolate Strawberry Shortcakes, a luscious twist on the classic dessert! These rich, cocoa-infused shortcakes are light yet fudgy, perfectly complementing the sweet, juicy macerated strawberries. Topped with a heavenly cloud of freshly whipped cream, this recipe is a showstopper for any occasion. Ready in under an hour, these elegant treats feature a buttery, chocolate-filled biscuit base that's easy to make and irresistibly delicious. Ideal for summer gatherings or romantic dinners, this dessert layers seasonal flavors with melt-in-your-mouth textures for a truly unforgettable bite. Perfect your dessert game with this chocolate strawberry shortcake recipe—your guests will be asking for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 0.5 cup cold unsalted butter, cubed
- 0.75 cup heavy cream
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 0.25 cup granulated sugar for strawberries
- 1 cup heavy cream for whipped topping
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract for whipped cream
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 flour, cocoa powder, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the mixture until it forms coarse crumbs.
In a small bowl, mix the heavy cream and vanilla extract. Gradually pour this into the dry ingredients, stirring until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times, then pat it into a 3/4-inch thick round.
Using a 2 to 3-inch round cutter, cut out shortcakes and place them onto the prepared baking sheet. Gather the scraps and repeat until all the dough is used.
Bake the shortcakes in the preheated oven for 12-15 minutes, or until firm to the touch. Allow them to cool on a wire rack.
Meanwhile, macerate the strawberries by tossing them with 1/4 cup of sugar in a medium bowl. Let them sit for at least 15 minutes to release their juices.
In a chilled bowl, whip the remaining heavy cream, powdered sugar, and vanilla extract to soft peaks. Keep refrigerated until ready to use.
To assemble, slice the chocolate shortcakes in half horizontally. Spoon a generous layer of macerated strawberries onto the bottom half, along with their juices.
Top the strawberries with a dollop of whipped cream and place the top half of the shortcake over the filling. Add extra whipped cream and strawberries on top if desired.
Serve immediately and enjoy this indulgent dessert!
Nutrition Facts
Calories |
4203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.6 g | 338% | |
| Saturated Fat | 161.8 g | 809% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 706 mg | 236% | |
| Sodium | 2102 mg | 91% | |
| Total Carbohydrate | 456.8 g | 166% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 179.3 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 454 mg | 35% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 3093 mg | 66% | |
*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.
