This from-scratch chocolate strawberry shortcake recipe makes a small, scrumptious batch of shortcakes with whipped cream and macerated strawberries. Perfect for strawberry season!
One of my fondest memories from childhood is strawberry picking every summer. We would pick bushels of fresh berries, take our haul home and Grandma would make strawberry jam with whatever strawberries we hadn’t eaten yet. Then we would enjoy the jam throughout the year. Whenever I have juicy, fresh strawberries now, I think back to those carefree childhood days in Grandma’s kitchen. It’s strawberry season now in Nashville, so I wanted to come up with a way to showcase them. I’ve made strawberry shortcake at home before and also eaten it in restaurants and I’m often disappointed. The shortcake is often too dry and lacks flavor, and the strawberries just aren’t as good as the fresh picked berries. I wanted to come up with a new take on this classic, so I added two forms of chocolate to the shortcake: cocoa powder and finely chopped semi-sweet chocolate. Whipped cream and macerated strawberries perfectly complement the chocolate shortcake layers.
To make, you’ll start by macerating the strawberries – just combine sliced strawberries with some sugar and set aside. You can do this an hour or two before serving, but don’t do it much more before that or the strawberries will get mushy.
Then you’ll start on the shortcakes. Mix all of the dry ingredients together. Then add some heavy whipping cream and melted butter and mix gently. Form into balls and place on a baking sheet. To keep the shortcakes from spreading too much when they bake, freeze for 10 minutes before baking.
After the shortcakes are done, work on the whipped cream. You’ll just beat heavy whipping cream, powdered sugar, and vanilla together until soft peaks form. When you’re ready to serve, layer a shortcake with whipped cream and strawberries. Enjoy!
Leave a comment and review below if you try this to let me know what you think!
Chocolate Strawberry Shortcakes
- 12 oz strawberries sliced
- 2 tablespoons sugar
- 1/2 cup all purpose flour
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons sugar
- 2 tablespoons semi sweet chocolate chopped into small pieces
- 1/4 teaspoon salt
- 1/3 cup whipping cream cold
- 3 tablespoons butter melted and cooled
- 3/4 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla
- Preheat oven to 425 degrees.
- Place the sliced strawberries in a medium bowl with 2 tablespoons sugar. Gently mix together and set aside.
- Line a baking sheet with parchment paper.
- Whisk flour, cocoa, baking powder, baking soda, sugar, chopped chocolate and salt together. Add the whipping cream and mix gently, then add the butter and mix until combined.
- Divide the batter into about 5-6 balls, place on the parchment and smoosh down slightly.
- Place the pan in the freezer for 10 minutes (if you don't have room in your freezer for the whole baking sheet, put them on a greased plate).
- Then bake for 9-11 minutes until cooked through.
- Then work on the whipping cream. Pour the whipping cream, powdered sugar, and vanilla in a mixer bowl and beat over high speed until medium to stiff peaks form, about one minute.
- To assemble the shortcakes, place one biscuit on a plate, top with some whipped cream and strawberries, then add another biscuit with more whipped cream and strawberries. Or make mini shortcakes with a single biscuit layer.