Chocolate Strawberry ‘Shortcake’ is a delightful twist on the classic shortcake dessert. This version features rich, chocolate-flavored shortcakes layered with fresh, juicy strawberries and fluffy whipped cream, creating a perfect balance of flavors and textures.
Origin of Chocolate Strawberry ‘Shortcake’:
Traditional shortcake dates back to the 16th century in England and became popular in America as a summer dessert. The addition of chocolate brings a modern, indulgent spin to the classic strawberry shortcake, making it even more irresistible for chocolate lovers.
Why They’re Loved:
This dessert is adored for its combination of tender chocolate shortcake, fresh strawberries, and light whipped cream. The contrast between rich chocolate and juicy, tart berries makes it an ideal treat for celebrations, summer gatherings, or Valentine’s Day.
Also Read : Lava Cake
Chocolate Strawberry Shortcake
4
servings30
minutes40
minutes300
kcalIngredients
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (cold, cubed)
3/4 cup buttermilk
1 tsp vanilla extract
Directions
- In a bowl, toss the sliced strawberries with sugar and lemon juice.
- Let them sit for about 15 minutes to release their juices.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Add buttermilk and vanilla extract, stirring until just combined.
- Drop spoonfuls of dough onto the baking sheet, shaping into rough rounds.
- Bake for 18-22 minutes until firm and slightly cracked on top. Let cool.
- In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Slice the cooled chocolate shortcakes in half.
- Spoon macerated strawberries over the bottom half.
- Add a generous dollop of whipped cream.
- Place the top half of the shortcake over the filling.
- Drizzle with extra strawberry juice or melted chocolate if desired.
Notes
- Shortcakes can be baked in advance and stored in an airtight container for up to 2 days.