If you are a fan of chocolate and Strawberries, (and who’s isn’t, really?) you are going to love this Chocolate Strawberry Shortcake recipe. My crazy boys are actually not huge fans of regular strawberry shortcake, but I am, so I always make it every year at least once during Strawberry season. This time I decided to try a chocolate version, and now all my boys are completely won over to Strawberry Shortcakes! They all LOVED this Chocolate Strawberry Shortcake version. The key, I think, is the addition of CHOCOLATE!
This would be the perfect dessert for Mothers Day this weekend. And you could easily make the chocolate shortcakes ahead of time, making this treat a breeze to serve on the big day. That you will you have more time to spend with your Mom! I will warn you NOT to overtake these little cakes. I know I say that a lot, but it really does make a huge difference in your baking. A few extra minutes in the oven makes for a dry and heavy cake–NOT good! Another tip on this recipe is to try not to overtax the dough. Simply handle the dough as little as possible. That will keep the gluten from being activated too much and creating a tough shortcake. These really are incredibly delicious when cooked correctly! Enjoy!!
Other fabulous Strawberry Recipes:
Strawberry Shortcake with Almond Glaze (my very favorite strawberry dessert–so pretty too!)
Strawberry, Pinenuts and Feta Salad with a zesty Lemon Dressing (the BEST salad)
And lots more Strawberry recipes can be found here.
Chocolate Strawberry Shortcake
- Yield: 8 1x
Ingredients
- 1 quart fresh strawberries, sliced
- 1/3 cup sugar
- 2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter
- 2/3 cup miniature semisweet chocolate chips
- 3/4 cup half-and-half cream
- 1 egg white, lightly beaten
- 1 tablespoon coarse sugar
- 1/2 pint heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 3/4 cup hot fudge ice cream topping
- 10 fresh strawberries or grated chocolate, optional
- Grated chocolate, optional
Instructions
- In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened.
- Divide dough into 8 patties, about 3/4-in. thick. Place on parchment paper-lined baking sheets. Brush with egg white; sprinkle with coarse sugar (regular sugar works just fine here).
- Bake at 375° for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners’ sugar until stiff peaks form. Refrigerate.
- To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Yield: 8 servings.
Recipe Source: Originally published in Taste of Home Cooking School Collection Spring 2006
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