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Chocolate Strawberry Shortcakes

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.

Ingredients

  • 1/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plus 2 Tbsp. sugar plus extra for sprinkling
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 5 tablespoons whole milk
  • 4 cups (about 16 oz.) strawberries, stemmed and sliced (about 3 1/2 cups sliced)
  • 2/3 cup heavy cream

Nutrition Information

  • calories 552
  • fat 29 g
  • satfat 17 g
  • protein 7 g
  • carbohydrate 73 g
  • fiber 6 g
  • cholesterol 87 mg
  • sodium 442 mg

How to Make It

  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.

  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.

  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.

  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.