• 8servings
  • 30minutes
  • 633calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 quart fresh strawberries, sliced

  2. 2/3 cup sugar, divided

  3. 2 cups all-purpose flour

  4. 1/4 cup baking cocoa

  5. 1/2 teaspoon baking soda

  6. 2 teaspoons baking powder

  7. 1/4 teaspoon salt

  8. 1/2 cup cold unsalted butter

  9. 2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided

  10. 3/4 cup half-and-half cream

  11. 1 egg white, lightly beaten

  12. 1 tablespoon coarse sugar

  13. 1/2 pint heavy whipping cream

  14. 3 tablespoons confectioners' sugar

  15. 3/4 cup hot fudge ice cream topping

  16. 10 fresh strawberries or grated chocolate, optional

  17. Grated chocolate, optional

Instructions Jump to Ingredients ↑

  1. Chocolate Strawberry Shortcakes Recipe photo by Taste of Home Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened.

  2. Divide dough into 8 patties, about 3/4-in. thick. Place on parchment paper-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips.

  3. Bake at 450° for 13 minutes or until toothpick inserted near the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate.

  4. To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired. Yield: 8 servings.


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