chocolate strawberry shortcake
a fun twist on a classic, this chocolate strawberry shortcake is sure to become a new family favorite
In my family we have chocolate dessert lovers and fruit dessert lovers. Ian and Charlie are all about the chocolate. The more the better is their motto. I am not a big chocolate fan, but LOVE fruity desserts. Stella doesn’t discriminate, if it is sweet she loves it.
This chocolate strawberry shortcake is the perfect compromise for us.
In the spring and summer months, when strawberries are at their peak, you simply cannot top a classic strawberry shortcake for dessert. It has always been a favorite of mine, and I will happily eat nothing but salads for days to save up enough points to enjoy every last bite. But to please those chocolate loving boys of mine I replaced the biscuit I usually use with these easy chocolate shortcakes.
It could be that I have not had anything sweet whatsoever in 12 weeks, but I am in LOVE with these chocolate strawberry shortcakes. Maybe even more than the original, but don’t tell the boys, they think this dessert was just for them.
chocolate strawberry shortcake
- for the shortcakes -
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, cold cut into pieces
- 1/2 cup plus 2 Tbsp heavy cream
- For the strawberries-
- 2 pints strawberries, hulled and lightly mashed
- 1/3 cup sugar
- vanilla whipped cream -
- 1 cup very cold heavy cream
- 2 Tbsp sugar
- 1 tsp vanilla
- in a bowl lightly mash strawberries (a potato masher works well) and then stir in sugar, cover and allow to sit for at least 1 hour
- preheat the oven to 400 degrees
- line a baking sheet with parchment paper or a silpat mat
- whisk together the flour, cocoa powder, sugar,baking powder, and salt
- cut in the butter until it is evenly distributed and resembles a coarse meal, blend in the cream until a dough forms
- on a lightly floured surface roll dough into a circle about 1/2 -3/4 inch thick, and cut into 12 rounds (only collect and re-roll scraps once, or the dough will be too dry)
- bake 10 minutes
- in the bowl of a stand mixer combine the cream, sugar, and vanilla, and whisk until you have soft peaks
- when the shortcakes have cooled, place one on a plate, top with strawberries, whipped cream and then top with another shortcake whipped cream and berries
Because the berries in shortcake are so sweet, I usually use plain whipped cream. My kids believe the sweeter the better, so this time I made a slightly sweet vanilla whipped cream. It was incredible, but use whatever whipped cream you prefer.
If you are making your own whipped cream, make sure everything is cold; the cream, the bowl, the whisk, everything. To do this I like to place everything in the freezer for 10 or 15 minutes.
The chocolate shortcakes are best used the day they are made, but can be kept in an airtight container for up to 2 days, just keep in mind they will not be as soft as the day they are made.
This is a dessert best made only when strawberries are in season; make sure to use berries that are sweet and ripe. Lucky for me, our garden is bursting with berries because this dessert needs to happen again, and soon.
I get my fruity dessert, the boys get their chocolate, and Stella, well she’s just happy to get dessert.