Bake

Strawberry Chocolate Shortcakes

June  9, 2021
5 Ratings
Photo by Rocky Luten
Author Notes

Like chocolate-covered strawberries meet strawberries and cream, this take on classic strawberry shortcake is the perfect summer dessert. The shortcakes are ultra tender and super chocolatey thanks to cocoa powder and finely chopped chocolate. Add sweet summer berries and a good helping of freshly whipped cream and you really can't go wrong. —Sarah Jampel

  • Prep time 45 minutes
  • Cook time 18 minutes
  • Serves 8
Ingredients
  • Chocolate shortcakes
  • 1 3/4 cups all-purpose flour (210 grams)
  • 1/2 cup and 1 tablespoon unsweetened cocoa powder (50 grams)
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, cold, cut into chunks (85 grams)
  • 2 egg yolks
  • 1 cup heavy cream
  • 2 ounces chocolate, finely chopped
  • 3 tablespoons raw or coarse sanding sugar
  • Assembly
  • 1 1/2 pounds strawberries, hulled, halved or quartered if large
  • 3 tablespoons granulated sugar, or more if your strawberries aren't very ripe or sweet
  • 1 pinch kosher salt
  • 1 cup heavy or whipping cream (235 ml)
In This Recipe
Directions
  1. Heat oven to 400° F. Line a large baking sheet with parchment paper.
  2. In a small bowl, whisk egg yolks. Add cream and whisk to combine.
  3. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, granulated sugar, and salt until thoroughly combined. Add butter and use your fingers to break into small pea-sized bits and coat in dry ingredients. Stir in chopped chocolate. Pour the cream mixture into the butter-flour mixture and use a rubber spatula, followed by your hands, to mix and mash it together into one cohesive dough.
  4. Divide dough into 8, roll each lump into a ball, and dip in sanding sugar.
  5. Place balls on prepared baking sheet, 2 inches apart. Bake for 15 to 18 minutes, until set but not hard, rotating once halfway. Let cool completely on tray or on a cooling rack.
  6. About 30 minutes before you’re ready to assemble, gently mash about a quarter of the strawberries in a medium bowl using a fork. Add remaining strawberries, sugar, and salt and stir gently to mix. Set aside for 20 to 30 minutes, until very juicy.
  7. In a cold bowl, beat the cream to soft peaks.
  8. Use a serrated knife to gently slice each shortcake. Top the bottoms with whipped cream, spoon macerated strawberries over top, and perch shortcake hats on top.
  9. Shortcakes can be frozen. Defrost in the refrigerator, then warm in a low oven.

See what other Food52ers are saying.

  • Brian Whipple
    Brian Whipple
  • rosemary | a hint of rosemary
    rosemary | a hint of rosemary
  • Sarah Jampel
    Sarah Jampel
  • Linda D
    Linda D
I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.

8 Reviews

Linda D. June 9, 2021
Thank you so much, Sarah. The combinations of chocolate, crunch, whipped cream and strawberries were fabulous!
 
Denise July 25, 2019
I made the mistake of slightly flattening balls, and dough spread out like a pancake.
Also, dividing into eight made for too big of shortcake for me, maybe 10 would be better?THEY WERE delicious! however ! Very light, with that nice crunch of sugar on the outside.
 
Mary I. July 19, 2019
What kind of chocolate? Dark? Milk? Sweetened? Unsweetened?
 
rosemary |. July 25, 2019
I have the same concern. These look so amazing and want to try them but need to get it right!!
 
Brian W. June 20, 2019
These are fantastic. The chocolate flavor is really intense, and not too sweet, which I love. The combination of that flavor and texture with the strawberries and cream is perfection. Awesome.
 
Author Comment
Sarah J. June 21, 2019
So happy you liked them!
 
John T. July 18, 2019
What do you mean by "rotate"?
 
Anne H. July 18, 2019
Take the pan and rotate it in the oven. This helps it cook more evenly. If you have a convection oven you can skip rotating pan