Indulge in a decadent twist on a classic dessert with these Chocolate Strawberry Shortcakes. The rich, tender chocolate shortcakes serve as the perfect base for a heavenly combination of sweet, juicy strawberries and freshly whipped cream. Each bite offers a delightful contrast between the fluffy whipped topping, the slight bitterness of dark cocoa, and the natural sweetness of ripe strawberries. Perfect for special occasions or as a luxurious treat, these shortcakes are sure to impress anyone who loves the combination of chocolate and fruit.
Ingredients
For the Chocolate Shortcakes:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- â…“ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- ¾ cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberries:
- 1 ½ pounds fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Strawberries:
- In a medium bowl, combine the sliced strawberries and granulated sugar. Toss to coat evenly and let sit for at least 30 minutes to macerate, allowing the strawberries to release their natural juices.
- Make the Chocolate Shortcakes:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- Add the cold butter cubes to the dry ingredients and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. The dough should be slightly sticky.
- Turn the dough onto a lightly floured surface and gently pat it to about ¾-inch thickness. Use a 2.5-inch round cutter to cut out shortcakes and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the shortcakes are firm and a toothpick inserted into the center comes out clean. Allow them to cool on a wire rack.
- Prepare the Whipped Cream:
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form. Be careful not to overbeat.
- Assemble the Shortcakes:
- Carefully split each chocolate shortcake in half. Spoon a generous amount of macerated strawberries and their juices over the bottom half. Add a dollop of whipped cream on top of the strawberries. Place the top half of the shortcake over the whipped cream.
- Serve:
- Serve immediately with an additional spoonful of strawberries and a final swirl of whipped cream on top for an elegant presentation. Enjoy!
