This chocolate strawberry shortcake is a lovely marriage of a mild chocolate biscuit and sweet, juicy strawberries. This strawberry shortcake recipe is an ideal way to enjoy fresh strawberries when they're in season. Sometimes we go strawberry picking in the spring and summer, and when we can't eat any more, I'll make this dessert. The kids love it!
Don't Miss: Fresh Strawberry Cupcakes Recipe
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 8 servings
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 1 Tbsp. baking powder
- 1/4 tsp. kosher salt
- 4 Tbsp. cold butter, cut into chunks
- 1 large egg
- 2/3 cup half and half or heavy cream
- 1 quart fresh strawberries, hulled and sliced
- 1/4 cup powdered sugar
- homemade whipped cream or thawed frozen whipped topping
Preparation:
- Preheat oven to 375 degrees F.
- In a large bowl, mix flour, cocoa powder, sugar, baking powder and salt.
- With a pastry blender or two forks, cut in butter until crumbly.
- In a small bowl, whisk together the egg and cream.
- Pour cream mixture into the flour mixture, and mix with a fork until the dough just comes together. It will be sticky.
- Grease a cookie sheet or line with parchment paper.
- With an ice cream scoop, drop dough onto prepared cookie sheet. Flatten with your fingers to about 3/4-inch thick.
- Bake 12-15 minutes.
- Meanwhile, stir together strawberries and powdered sugar.
- To make shortcakes, place on chocolate biscuit, flat side up on a plate. Top with strawberries and whipped cream.
Serve immediately.
Don't Miss: Amazing Chocolate Strawberry Recipes
