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.

Recipe by MyRecipes July 2013

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Credit: Andrew McCaul; Stylist: Gerri Williams for James Reps

Recipe Summary test

prep:
25 mins
stand:
30 mins
bake:
14 mins
total:
69 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

552 calories; fat 29g; saturated fat 17g; protein 7g; carbohydrates 73g; fiber 6g; cholesterol 87mg; sodium 442mg.
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