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Chocolate Strawberry Shortcake Recipe

Tender, flaky chocolate shortcakes, heaped tall with fresh homemade whipped cream, and a simple, easy homemade strawberry sauce. This Chocolate Strawberry Shortcake Recipe is a chocolate lovers' take on a classic! Your Valentine will certainly thank you!

Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8
Author Sarah

Ingredients

For strawberry sauce:

  • 2 lbs. fresh strawberries rinsed, hulled, sliced
  • 1/3 cup granulated sugar
  • 2 tbsp. balsamic vinegar

For chocolate shortcakes:

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 3/4 cup granulated sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup cold butter
  • 3/4 cup heavy cream
  • 1 tsp. vanilla
  • 1 large egg

For whipped cream:

  • 2 cups heavy cream
  • 1 tsp. vanilla extract
  • 3 tbsp. granulated sugar

Instructions

For strawberry sauce:

  1. In a medium bowl, combine strawberries, 1/3 cup granulated sugar, and balsamic vinegar.

  2. Using a potato masher or fork, lightly crush the strawberries until some are still mostly intact, and about half are smooshed.

  3. Set aside to macerate, about 20 minutes.

For chocolate shortcakes:

  1. In a large bowl, whisk together flour, cocoa powder, 3/4 cup sugar, baking powder, and salt.

  2. Using a cheese grater, grate the butter into the flour mixture, and stir to distribute.

  3. In a small bowl, whisk together heavy cream, vanilla, and egg.

  4. Add the heavy cream mixture to the flour mixture, and stir with a wooden spoon until mixture just comes together - do not overmix!

  5. Turn dough out onto a lightly floured surface, and knead about five times.

  6. Pat dough into disk about 3/4-inch thick.

  7. Using a 3-inch cookie cutter or biscuit cutter, cut as many rounds as possible.

  8. Arrange two inches apart on a parchment paper or silicone mat-lined baking sheet.

  9. Reform scraps of dough, and cut out as many rounds as possible. Arrange on baking sheet.

  10. Bake at 425 degrees for 12-15 minutes, or until shortcakes appear set.

  11. Remove shortcakes to a wire rack to cool completely.

For whipped cream:

  1. In a large mixing bowl fitted with a whisk attachment, beat heavy cream, vanilla, and 3 tbsp. sugar just until stiff peaks form.

To assemble:

  1. Cut each shortcake in half horizontally.

  2. Place bottom halves on a serving plate. 

  3. Spoon about 1/4 cup whipped cream onto it, and cover with several tablespoons of strawberry sauce.

  4. Set the top of the shortcake over the strawberries, and add additional whipped cream and strawberry sauce. Serve immediately!