Dessertsbiggerbolderbaking4.6
Chocolate Strawberry Shortcake
My handmade Chocolate Strawberry Shortcake recipe pairs a crumbly chocolate biscuit with sliced strawberries and fresh whipped cream for the perfect summer dessert.
👥 8 Servings⏱️ Prep & Cook: 48 min⏳ Prep: 30 min🔥 Cook: 18 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- blender
- whisk
📝 Preparation Steps
1
Make the Shortcakes
2
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.
3
In a medium bowl, combine the flour, ½ cup (4 oz/115 g) sugar, cocoa powder, baking powder, baking soda, and salt.
4
Cut in the butter with a pastry blender or fork until the mixture is crumbly, then toss in the chopped chocolate.
5
In a small bowl, whisk the egg yolks and cream together, then combine with the dry ingredients just until the mixture forms a dough.
large egg yolks, cold2(25 oz/710 g) fresh strawberries, hulled and quartered5 cups(8 fl oz/240 ml) heavy whipping cream1 cup
6
Divide the dough into 8 portions. Quickly roll each portion into a ball, then flatten into a 1-inch-(2½-cm)-tall disc.
7
Place the remaining ¼ cup (2 oz/57 g) sugar in a small dish and dip each disc of dough in the sugar.
8
Put the shortcakes, sugared-side up, on the prepared baking sheet evenly spaced apart and bake for 15 to ⏱️ 18 minutes, until they feel firm when tapped. Let cool completely, about ⏱️ 30 minutes.
9
Make the Filling
10
In a medium bowl, toss the strawberries with the sugar and lemon juice.
(25 oz/710 g) fresh strawberries, hulled and quartered5 cupslemon juice1 teaspoon(8 fl oz/240 ml) heavy whipping cream1 cup
11
Remove 1 cup of the strawberries and blend in a blender until pureed. Mix this back into the remaining strawberries and let macerate at room temperature for ⏱️ 20 minutes and up to ⏱️ 2 hours.
12
With a stand mixer fitted with a whisk attachment or a handheld electric mixer and a medium bowl, whip the cream on medium-high speed to soft peaks. Refrigerate for up to ⏱️ 2 hours.
13
Once the shortcakes are completely cool, you are ready to assemble: Cut the shortcakes in half and place the bottom halves on 8 serving plates. Top the shortcakes with a generous amount of whipped cream, followed by the macerated strawberries. Sandwich the filling with the top halves of the shortcakes and serve immediately.
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