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Chocolate Strawberry Shortcake

Chocolate Strawberry Shortcake

Decadent chocolate strawberry shortcake made with tender cocoa biscuits, juicy macerated strawberries, and fluffy vanilla whipped cream.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

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)

Equipment

  • mixing bowls
  • pastry cutter
  • baking sheet
  • electric mixer

Method
 

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Toss strawberries with sugar, vanilla, and salt. Refrigerate for at least 30 minutes to macerate.
  3. Whisk flour, cocoa powder, sugar, baking powder, and salt in a large bowl.
  4. Cut cold butter into dry ingredients until mixture resembles coarse crumbs.
  5. Stir in heavy cream and vanilla just until dough comes together.
  6. Pat dough to 1-inch thickness and cut into 6–8 rounds. Place on baking sheet.
  7. Brush tops with cream, sprinkle with turbinado sugar, and bake 12–15 minutes until risen and set.
  8. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  9. 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.