Chocolate Strawberry Shortcake
This delicious Chocolate Strawberry Shortcake with strawberries, blueberries and chocolate sauce is the ideal treat! Fresh fruit is the perfect complement to this chocolatey twist on a classic dessert. If you love strawberry shortcake, be sure to try my Strawberry Shortcake Mousse Cups!Chocolate Strawberry ShortcakeStrawberry shortcakes have been around forever, it seems. In fact, there were many fruits mentioned in past cookbooks used to make this delicious dessert including peaches, raspberries, and bananas. But, strawberry has seemed to stand the test of time as the traditional shortcake recipe. Remember the character named after the popular dessert? I decided to deviate a bit from the traditional recipe by making these chocolate shortcakes, but still topping them with fruit and whipped cream. After all, sometimes I need a little chocolate in my life!Chocolate Strawberry Shortcake RecipeIt all starts with the chocolate shortcakes in this recipe. Then, of course, it’s all about the fruit and whipped cream topping.Chocolate Shortcake Ingredients (full recipe below)All-purpose flourBaking cocoaBaking sodaBaking powderSaltGranulated sugarUnsalted butterSemisweet chocolate chipsHeavy whipping creamEgg white (for egg wash)Coarse sugarToppingsStrawberriesBlueberriesChocolate sauceCool whipHow to Make Chocolate Strawberry ShortcakeBefore you can load up the shortcakes with the fruit and whipped cream, you need to bake the chocolate shortcakes. To get started, get out your ingredients, a large mixing bowl, and preheat the oven to 450°F.In the bowl, mix together the flour, cocoa, baking soda, baking powder, salt, and sugar.Next, cut in the butter (leaving little lumps of butter) and chocolate chips until crumbly.Then, add the whipping cream and stir until everything is moistened.Make 8 patties out of the dough (think a hockey puck shape or tuna can), and place each patty on a parchment-lined baking sheet.Brush each patty with egg wash, sprinkle on the coarse sugar, and add a few more chocolate chips on top.Finally, bake the shortcakes for 11-13 minutes, checking for doneness with a toothpick. Allow them to cool before adding the toppings.Assembling the Chocolate Strawberry ShortcakesOnce the shortcakes have cooled, it’s time to get them ready to be layered with the fruit and whipped topping. It’s almost like you are making a chocolate shortcake sandwich. So, cut each shortcake in half, laying the bottom half of each on a plate. Top this half with the strawberries, blueberries, chocolate sauce, and whipped cream. Cover this with the other half of the shortcake. Then, add more whipped cream, fruit, and chocolate sauce. Be ready to taste your new favorite dessert!Looking for More Desserts?Chocolate Cherry BrowniesStrawberry CheesecakePeppermint Whoopie PiesFrench Silk PieChocolate Strawberry Shortcake brings a chocolately twist on the classic strawberry shortcake dessert. Course: Dessert Cuisine: American Keyword: Chocolate Strawberry Shortcake Servings: 6 servings Calories: 659 kcal Author: Amanda Rettke–iambaker.netCHOCOLATE SHORTCAKE 2 cups (250g) all-purpose flour 1/4 cup (29.5g) baking cocoa 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (67g) granulated sugar 1/2 cup (1 stick or 113g) unsalted butter, cold 2/3 cup semisweet chocolate chips 3/4 cup (45g) heavy whipping cream 1 large egg, for egg wash 1/2 teaspoon coarse sugarTOPPINGS 20 fresh strawberries, sliced 1 cup blueberries Chocolate Sauce Cool Whip, or homemade whipped creamIn a large bowl, combine the flour, cocoa, baking soda, baking powder, salt, and sugar.Cut in butter and chocolate chips until crumbly.Add whipping cream and stir until just moistened.Divide dough into 8 patties, about 3/4-inches thick. (They will be similar in size and shape to a hockey puck.)Place on parchment paper-lined baking sheets.Brush with egg white; sprinkle with coarse sugar and remaining chips.Bake at 450°F for 11-13 minutes or until toothpick inserted near the center comes out with just a few crumbs. Allow to cool on a cooling rack.AssemblyCut cooled chocolate shortcake in half.Place bottom half of shortcake on a plate and cover in strawberries, blueberries, whipped cream, and chocolate sauce.Set top layer of shortcake on top. Cover in whipped cream, fruit, and chocolate sauce. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.