Chocolate Strawberry Shortcake
Decadent chocolate strawberry shortcake made with tender cocoa biscuits, juicy macerated strawberries, and fluffy vanilla whipped cream.
Equipment
- mixing bowls
- pastry cutter
- baking sheet
- electric mixer
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 tsp vanilla extract
- 2 tbsp turbinado sugar
- 2 lbs fresh strawberries, sliced
- 1/3 cup granulated sugar (for strawberries)
- 1 tsp vanilla extract (for strawberries)
- 1 pinch salt (for strawberries)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss strawberries with sugar, vanilla, and salt. Refrigerate for at least 30 minutes to macerate.
- Whisk flour, cocoa powder, sugar, baking powder, and salt in a large bowl.
- Cut cold butter into dry ingredients until mixture resembles coarse crumbs.
- Stir in heavy cream and vanilla just until dough comes together.
- Pat dough to 1-inch thickness and cut into 6–8 rounds. Place on baking sheet.
- Brush tops with cream, sprinkle with turbinado sugar, and bake 12–15 minutes until risen and set.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Split warm shortcakes. Layer with strawberries and whipped cream. Serve immediately.
Notes
Serve shortcakes warm for the best contrast with cold strawberries and cream. Dutch-process cocoa is recommended for deeper chocolate flavor.