Rich chocolate shortcakes with sweetened strawberries, chocolate sauce and whipped cream. Shortcakes are fragile so be extra careful when splitting them for dessert.
- For the Shortcakes:
- 6 ounces bittersweet or semisweet chocolate, chopped
- 1/3 cup plus 2 teaspoons sugar
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1 large egg
- 1/4 cup whole milk
- For the Strawberries:
- 2 pounds strawberries, hulled, sliced
- 1/4 cup sugar
1 1/2 cups chilled whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- Chocolate Sauce
Companion recipe: Chocolate Sauce
FOR THE SHORTCAKES:
Preheat oven to 375 degrees F.
Line large heavy baking sheet with silicone baking pad or parchment paper. Combine chocolate and 1/3 cup sugar in food processor and process until chocolate is finely ground. Add flour, cocoa powder, baking powder and salt; process until combined. Add butter and process until mixture resembles fine meal. Mix egg with milk in small bowl to blend; pour over flour mixture in processor and pulse just until combined. Spoon dough into six 3-inch mounds on prepared baking sheet, spacing evenly. Sprinkle with remaining 2 teaspoons sugar. Bake until cooked through, about 18 minutes. Carefully transfer shortcakes to rack. Cool completely.
Shortcakes can be made 1 day ahead. Wrap individually in plastic and store at room temperature.
FOR THE STRAWBERRIES:
Toss strawberries and 1/4 cup sugar in large bowl. Let stand until juices form, stirring occasionally, about 1 hour.
Combine cream, sugar and vanilla in cream whipper.
Using serrated knife, carefully split shortcakes horizontally in half. Place bottom halves on each of 6 plates. Top shortcakes with strawberries, chocolate sauce then whipped cream. Top with shortcake tops and serve.
Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
852 calories; 51g total fat; 148mg cholesterol; 376mg sodium; 100g carbohydrates; 6g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is*
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .