Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes Recipe
Photo: Andrew McCaul; Stylist: Gerri Williams for James Reps
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.

Yield:

Serves: 4

Recipe Time

Prep: 25 Minutes
Stand: 30 Minutes
Bake: 14 Minutes

Nutritional Information

Calories 552
Fat 29 g
Satfat 17 g
Protein 7 g
Carbohydrate 73 g
Fiber 6 g
Cholesterol 87 mg
Sodium 442 mg

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

Preparation

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.

Note:

July 2013
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