Chocolate Strawberry Shortcake

This biscuit mixing method recipe puts a slight twist on a classic.

Chocolate Strawberry Shortcake

Yield: 8 Filled Shortcakes

Chocolate shortcakes

  • 1 3/4 cups all-purpose flour

  • 1/2 cup and 1 tablespoon unsweetened cocoa powder

  • 2 1/4 teaspoons baking powder

  • 3/4 teaspoon baking soda

  • 1/3 cup granulated sugar

  • 1/2 teaspoon kosher salt

  • 6 tablespoons unsalted butter, cold, cut into chunks

  • 2 egg yolks

  • 1 cup heavy cream

  • 2 ounces chocolate, finely chopped

  • 3 tablespoons raw or coarse sanding sugar

Assembly

  • 1 1/2 pounds strawberries

  • 3 tablespoons granulated sugar, or more if your strawberries aren't very ripe or sweet

  • 1 cup heavy or whipping cream


I've posted a video below making the shortcakes. If you need written directions, you can find the original recipe here: https://food52.com/recipes/81408-strawberry-chocolate-shortcakes


Step 1: Wash your hands with soap and water


Step 2: Preheat oven to 350 degrees and Mise En Place

Have all of your ingredients out and ready to go!

Step 3: Mix and bake the shortcakes

Sorry the video is sideways, luckily, you can still tell what I'm doing. I only make half the recipe in this video. You'll add the dry ingredients to a bowl and cut in the butter, then add in the wet ingredients using a fork then press the dough together with your hands. The great thing about shortcakes is that they can be more freeform, they don't have to be perfect. Bake the shortcakes for 12-15 minutes. They should be set on top but not hard.

While baking - Macerate Strawberries

this step is included in the video, slice your strawberries and sprinkle a few tablespoons of sugar over the top. Set them aside and let them marinate. You should notice the strawberries turn more red and release jucies

While baking - Whip cream

I cheated and used a tub of cool whip you could also use store bought canned whipped cream. But you could also make Chantilly Cream which is whipped heavy cream with sugar and vanilla extract added. It's really simple.

Step 4: Plate your dessert

Let your shortcakes cool and split in two with a bread knife.


Spoon strawberries and their juices on the bottom of your shortcake


Top with cream


Replace top. Dessert is served! Extra shortcakes can be stored in an airtight container on the countertop for up to a week or frozen in a zip top bag or airtight container for up to 6 months.