Photo: Andrew McCaul; Stylist: Gerri Williams for James Reps
Prep Time
25 Mins
Stand Time
30 Mins
Bake Time
14 Mins
Yield
Serves: 4

Chocolate Strawberry Shortcakes are a special treat to end the week. A dollop of homemade whipped cream tops sliced strawberries that are sandwiched between chocolate biscuit halves. You might want to double this dessert.

How to Make It

Step 1

Preheat oven to 425°F. Line a large baking sheet with parchment. Sift cocoa, flour, baking powder, baking soda, salt and 1/4 cup sugar into a large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal.

Step 2

Stir in milk until a rough dough forms. Do not overmix. Divide dough into 4 equal portions (a heaping 1/3 cup each). Gently shape into mounds; sprinkle tops with sugar. Transfer to baking sheet and bake until a toothpick inserted into center comes out clean, 12 to 14 minutes. Transfer biscuits to a wire rack and let cool.

Step 3

Toss strawberries and 1/4 cup sugar in a bowl. Let stand at room temperature, stirring occasionally, until juices form, about 30 minutes. Using a hand mixer on high, whip cream and 2 Tbsp. sugar in a large bowl until soft peaks form.

Step 4

Using a serrated knife, slice each biscuit in half horizontally and place 1 bottom half on each of 4 plates. Spoon 1/4 of berry mixture on each bottom. Dollop with whipped cream and top with remaining biscuit halves. Serve immediately.

Ratings & Reviews