Chocolate Strawberry Shortcakes

  • Active Time 25m
  • Total Time 1h 25m
  • Rating ****

6 servings

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



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.


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 by Jeanne Thiel Kelley.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4739

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.

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