Strawberry Chocolate Shortcakes have cake rounds topped with whipped cream, macerated berries and hot fudge for a chocolate overload.

Strawberry Chocolate Shortcakes

By Sue Lau | Palatable Pastime

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Strawberry Chocolate Shortcakes is my recipe of the day with the blogging group Sunday Funday. We post weekly on a common theme for recipes. This week we are sharing shortcake recipes.

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I haven’t posted a recipe for chocolate shortcakes before, so now was the time. Berries are coming into full swing this time of year. And everyone loves strawberries with chocolate.

If you haven’t made a chocolate shortcake before, it is very similar to a chocolate scone. This one has a little more butter, however. That makes it less like breakfast and more like dessert.

The yield is for four very large shortcakes. The dough was cut into four. But if you like smaller ones for the kids, they can easily be shaped into smaller rounds. Smaller shortcakes will likely cook in less time, so just check them with a toothpick early and you will be fine.

Sunday Funday

Shortcakes

• Buttermilk Shortcakes with Macerated Berries from Culinary Adventures with Camilla
• Chocolate Strawberry Shortcakes from Palatable Pastime
• Eggless Jam Shortcake Swirls from Sneha’s Recipe
• Leftover Lemon Loaf Mixed Berry Shortcake from A Day in the Life on the Farm
• Mini Strawberry Shortcake Parfaits from Karen’s Kitchen Stories
• Strawberry Lemon Shortcake from Mayuri’s Jikoni
• Strawberry Shortcake with Sweet Biscuits from Amy’s Cooking Adventures

Strawberry Chocolate Shortcakes

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Strawberry Chocolate Shortcakes

Strawberry Chocolate Shortcakes

Sue Lau

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 4

Calories 1418 kcal

Equipment

• Silpat sheet and cookie sheet

Ingredients

  

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Chocolate Shortcakes:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 3/4 cup granulated sugar'
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 8 ounces very cold unsalted butter grated (like cheese)
• 1 large egg
• 1 teaspoon vanilla extract
• 10 tablespoons buttermilk
• 8 teaspoons coarse crystal sugar

Other:

• 2 pounds ripe strawberries hulled and chopped with 4 berries left whole
• 1/4 cup granulated sugar
• 4 cups whipped cream or cool whip non-dairy topping
• 1 cup hot fudge topping

Instructions

 

Shortcakes:

• Preheat oven to 400F.
• Stir together the flour, cocoa, granulated sugar, salt, and baking powder in a medium mixing bowl.
• In a separate small bowl, whisk the egg, vanilla, and buttermilk.
• Add the butter shreds to the flour mix and work in until just mixed.
• Add the milk mixture to the flour and knead until the dough holds together.
• Divide dough into four sections and pat into rounds (more if you want them smaller).
• Place several inches apart on a silpat lined cookie sheet.
• Sprinkle tops with coarse crystal sugars.
• Bake for thirty minutes until they test done in the center with a toothpick.
• Cool completely.

Strawberries:

• Chop strawberries and toss with sugar.
• Allow berries to rest while the shortcakes bake and cool.
• To build, slice open the shortcakes and fill with whipped cream and berries.
• Top with a little more whipped cream, a drizzling of hot fudge and a whole berry garnish.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 1418kcalCarbohydrates: 187gProtein: 19gFat: 71gSaturated Fat: 43gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 213mgSodium: 944mgPotassium: 964mgFiber: 12gSugar: 103gVitamin A: 1978IUVitamin C: 134mgCalcium: 397mgIron: 7mg

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