Cocoa Berry Shortcakes
Indulge in the decadent elegance of Cocoa Berry Shortcakes, a heavenly dessert that combines rich cocoa-infused shortcakes with vibrant, juicy berries and fluffy whipped cream. Perfectly balanced with the deep chocolatey flavor of the tender shortcakes and the natural sweetness of macerated strawberries, raspberries, and blueberries, this treat is as stunning as it is delicious. The recipe comes together with just 25 minutes of prep and features a touch of dark chocolate shavings for an optional garnish that elevates every bite. Whether you’re hosting a dinner party or craving a luxurious dessert, this showstopper is sure to impress. Experience the magic of chocolate and fresh fruit with these irresistible shortcakes, perfect for special occasions or everyday indulgence!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cups unsweetened cocoa powder
- 0.33 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (cold, cubed)
- 0.75 cups whole milk
- 1 teaspoons vanilla extract
- 1 cups fresh strawberries (sliced)
- 0.5 cups fresh blueberries
- 0.5 cups fresh raspberries
- 2 tablespoons granulated sugar (for berries)
- 1 cups heavy whipping cream (cold)
- 2 tablespoons powdered sugar (for whipped cream)
- 0.5 teaspoons vanilla extract (for whipped cream)
- 0.25 cups dark chocolate shavings (optional, for garnish)
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs.
In a small bowl, mix the milk and vanilla extract. Gradually pour this into the dry mixture, stirring gently with a fork until a soft dough forms. Do not overmix.
Turn the dough onto a floured surface and gently knead it a few times. Pat or roll the dough to about 1-inch thickness.
Use a 2.5-inch round biscuit cutter to cut out shortcakes. Gather the scraps, re-roll, and cut again until all the dough is used. Place the shortcakes onto the prepared baking sheet.
Bake the shortcakes in the preheated oven for 12-15 minutes or until they are puffed and slightly firm to the touch. Remove from the oven and let cool on a wire rack.
While the shortcakes cool, prepare the berries. Combine the sliced strawberries, blueberries, and raspberries in a bowl. Sprinkle them with the 2 tablespoons of granulated sugar and toss gently. Let the berries macerate for about 10 minutes.
In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form. Be careful not to overwhip.
To assemble the shortcakes, slice each cooled shortcake in half horizontally. Place the bottom half on a serving plate, add a spoonful of whipped cream, and top with a generous helping of the macerated berries. Place the top half of the shortcake over the berries.
Finish with an additional dollop of whipped cream and a sprinkle of dark chocolate shavings, if desired.
Serve immediately and enjoy your decadent Cocoa Berry Shortcakes!
Nutrition Facts
Calories |
3713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.2 g | 287% | |
| Saturated Fat | 138.8 g | 694% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 1672 mg | 73% | |
| Total Carbohydrate | 411.2 g | 150% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 165.2 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 616 mg | 47% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2167 mg | 46% | |
*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.
