Chocolate Strawberry Shortcakes
This post may contain affiliate links. Read full disclosure.
This post is sponsored by Driscoll’s. All opinions are mine alone.
Irresistibly decadent twist on classic strawberry shortcakes! Try these tender and rich chocolate shortcakes filled with juicy strawberries and whipped cream. Additional drizzle of chocolate sauce is completely optional, but I know you wouldn’t skip it.
Are you enjoying this strawberry season? I definitely am! First, I made whole bunch of strawberry jam, now these amazing strawberry shortcakes! Wanna join me in the fun?
Since National Strawberry Shortcake Day is just around the corner (it’s on June 14th, and no, I’m not making that up, it’s a real thing), I’ve partnered with my all time favorite berry company, Driscoll’s, to inspire you to bake this classic summer dessert for your family and friends.
To change things up, I decided to give a little decadent twist to otherwise classic light and buttery shortcakes. One of the best decisions I’ve made in the kitchen! I mean, chocolate and strawberries are just darn good together, yes?
If you follow me on snapchat (my handle: shineshka), you’ve seen first hand the mountain of brown blobs I baked up one day. Batch after batch, I rigorously tested multiple variations to finally land on perfect one.
- First batch turned out flat, bland, and had an off taste from baking soda. (Buttermilk and baking soda weren’t great choices for this recipe.)
- Second try was nothing to brag about. Simply blah, but it was off to a good start.
- Third time was a charm though! Tall, buttery, rich shortcakes studded with chocolate chips all over. It was everything I had imagined and then some.
Yeah, I struggled to perfect this recipe, but at the end, it was all worth it. What I learned is that you need all that butter and fat for the most tender and rich shortcakes. Don’t skimp on those fats, because unlike many shortcake recipes, mine makes 12 mini ones. Calories don’t count on mini desserts, right? 😉
The best part is it’s ridiculously easy to make these shortcakes. If I can make it 4 times in one day while taking care of an infant, you’ll have no problem. No mixers, no special tools, you only need simple ingredients and good ol’ bowl with a pastry cutter to make these babies.
Now, let’s talk about strawberries for a second. Long time ago, I picked up this trick to macerate strawberries in balsamic vinegar for a quick dessert, and I’ve been hooked ever since. Balsamic vinegar combined with a little bit of sugar compliments the strawberries beautifully, producing the most fabulous syrup in the process. I like to mash half of the strawberries and leave the other half in slices for a beautiful presentation.
For some reason, I associate this method with Ina Garten, so I might have picked this trick from her show. Don’t quote me on that though, I’ve been doing this for many years and can’t remember exactly where I got this idea.
Oh and that chocolate syrup is totally optional. But I couldn’t resist the temptation of extra dose of chocolate. You know me, I’m a helpless chocoholic.
Hope you make these beauties soon.
As always, thank you so much for reading!
Chocolate Strawberry Shortcakes
- 1 ¾ cups 190gr all-purpose flour
- ¼ cup 20gr unsweetened cocoa powder
- 5 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoons 115gr unsalted butter, cut into 1 tablespoons pieces
- 1 cup 240ml heavy (whipping) cream
- ½ cup 90gr semisweet chocolate chips
For macerated strawberries:
- 2 packages 2lbs Driscoll’s strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 tablespoon balsamic vinegar
For whipped cream:
- 1 cup 240gr heavy (whipping) cream
- 2 tablespoons sugar
- ½ cup Greek yogurt
- 1 teaspoon pure vanilla extract
- To make the biscuits, preheat the oven to 425°F (220°C).
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- Using a pastry cutter, work the butter into the flour mixture until butter is about pea-size.
- Add the heavy cream and mix until the dough comes together. Stir in chocolate chips.
- Divide the dough into 12 rounds and arrange on two baking sheets lined with silicone mat, or parchment paper.
- Bake for 8-10 minutes, or until the biscuits are nice and crisp. Transfer them onto a wire rack to cool completely. (Biscuits can be made a day in advance. Store the cooled biscuits at room temperature, covered. However, once assembled the cakes should be served right away.)
- Macerate the strawberries, while the biscuits are cooking. In a medium bowl, combine sliced strawberries, sugar and balsamic vinegar. Let it rest for at least 15 minutes, preferably 30-60 minutes.
- To make the whipped cream, whisk the heavy cream in a mixing bowl with whisk attachment until soft peaks form. Add sugar and continue to mix until hard peaks form. Stir in Greek yogurt and vanilla extract and mix for another minute or so until the cream is smooth and delicious.
- To assemble the cakes, cut the biscuits in half horizontally. Spoon macerated strawberries on the bottom half and top with whipped cream. Replace the top of the biscuit and place another spoonful of whipped cream. If desired, decorate with fresh strawberries. Serve immediately.