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Chocolate Strawberry Shortcakes

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
1 hour
Total Time: 1 hour 30 minutes
Servings: 12 mini cakes
Calories: 342kcal
Author: Shinee
Irresistibly decadent twist on classic strawberry shortcakes! Try these tender and rich chocolate shortcakes filled with juicy strawberries and whipped cream.
Print Recipe


For biscuits:

  • 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.


For step-by-step photos and additional notes, read the post above.


Calories: 342kcal | Carbohydrates: 29g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 225mg | Potassium: 96mg | Fiber: 1g | Sugar: 13g | Vitamin A: 817IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg