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Chocolate Strawberry Shortcake
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Chocolate Strawberry Shortcake

Decadent chocolate strawberry shortcake made with tender cocoa biscuits, juicy macerated strawberries, and fluffy vanilla whipped cream.
Prep Time20 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate shortcake, chocolate strawberry shortcake, strawberry dessert, strawberry shortcake recipe
Servings: 6 servings
Calories: 465kcal
Cost: 2

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.