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Black Forest Shortcake Recipe

Tender, flaky chocolate biscuits, layered with chocolate whipped cream, and a simple homemade cherry sauce! This Black Forest Shortcake Recipe is perfect for Valentine's Day, an anniversary, or just any ol' time you are craving a fabulous dessert!

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

Ingredients

For cherry sauce:

  • 16 oz. fresh or frozen sweet cherries if using frozen, thawed
  • 1/3 cup granulated sugar
  • 1 tsp. vanilla extract

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 chocolate whipped cream:

  • 2 cups heavy cream
  • 1 tsp. vanilla extract
  • 3 tbsp. granulated sugar
  • 3 tbsp. cocoa powder
  • chocolate curls for garnish

Instructions

For cherry sauce:

  1. In a medium bowl, combine cherries, sugar, and vanilla.

  2. Using a potato masher or fork, lightly crush the cherries 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 chocolate whipped cream:

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

  2. Add cocoa powder, and beat until just combined.

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 cherry sauce.

  4. Set the top of the shortcake over the cherries, and add additional whipped cream and cherry sauce. 

  5. Sprinkle with chocolate curls for garnish, if desired. Serve immediately.