Chocolate Strawberry Shortcake

This Chocolate Strawberry Shortcake is a decadent twist on the classic dessert. Layers of rich, chocolate shortcake biscuits are paired with sweet, macerated strawberries and a generous dollop of whipped cream for a dessert that’s both indulgent and refreshing. Perfect for chocolate lovers, this dessert adds a luxurious layer of flavor to the light, fruity sweetness of strawberries, making it an excellent choice for any occasion, from a romantic dinner to a summer gathering. It’s as beautiful to look at as it is delicious to eat!

Ingredients:

For the Chocolate Shortcake Biscuits:

• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract

For the Strawberries:

• 1 pound fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Strawberries:
   In a medium bowl, toss the sliced strawberries with sugar and lemon juice. Let them macerate for at least 30 minutes at room temperature, stirring occasionally.
2. Make the Chocolate Shortcake Biscuits:
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
   In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
   In a small bowl, combine the cream and vanilla extract, then gradually add to the dry ingredients. Mix until the dough comes together.
   Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick rectangle. Cut into 6-8 rounds or squares and place them on the prepared baking sheet.
   Bake for 12-15 minutes or until firm. Let them cool on a wire rack.
3. Prepare the Whipped Cream:
   Using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
4. Assemble the Shortcakes:
   Slice each biscuit in half horizontally. Layer the bottom half with a generous spoonful of macerated strawberries, followed by a dollop of whipped cream. Place the top half of the biscuit on top and add more strawberries and whipped cream if desired.
5. Serve and Enjoy:
   Serve immediately, garnished with a drizzle of chocolate syrup or a dusting of powdered sugar for extra flair.

Tips:

• For extra indulgence, add chocolate shavings or use a chocolate-flavored whipped cream.
• Swap strawberries with raspberries or mixed berries for a variation!