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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:

  • In a medium bowl, combine cherries, sugar, and vanilla.
  • Using a potato masher or fork, lightly crush the cherries until some are still mostly intact, and about half are smooshed.
  • Set aside to macerate, about 20 minutes.

For chocolate shortcakes:

  • In a large bowl, whisk together flour, cocoa powder, 3/4 cup sugar, baking powder, and salt.
  • Using a cheese grater, grate the butter into the flour mixture, and stir to distribute.
  • In a small bowl, whisk together heavy cream, vanilla, and egg.
  • Add the heavy cream mixture to the flour mixture, and stir with a wooden spoon until mixture just comes together - do not overmix!
  • Turn dough out onto a lightly floured surface, and knead about five times.
  • Pat dough into disk about 3/4-inch thick.
  • Using a 3-inch cookie cutter or biscuit cutter, cut as many rounds as possible.
  • Arrange two inches apart on a parchment paper or silicone mat-lined baking sheet.
  • Reform scraps of dough, and cut out as many rounds as possible. Arrange on baking sheet.
  • Bake at 425 degrees for 12-15 minutes, or until shortcakes appear set.
  • Remove shortcakes to a wire rack to cool completely.

For chocolate whipped cream:

  • In a large mixing bowl fitted with a whisk attachment, beat heavy cream, vanilla, and sugar just until stiff peaks form.
  • Add cocoa powder, and beat until just combined.

To assemble:

  • Cut each shortcake in half horizontally.
  • Place bottom halves on a serving plate. 
  • Spoon about 1/4 cup whipped cream onto it, and cover with several tablespoons of cherry sauce.
  • Set the top of the shortcake over the cherries, and add additional whipped cream and cherry sauce. 
  • Sprinkle with chocolate curls for garnish, if desired. Serve immediately.