Strawberry shortcakes are the ultimate summer dessert. Packed with an abundance of fresh strawberries and whipped cream on a perfectly fluffy biscuit, what is not to love?
For me, this original classic dessert is true love at every bite, but then I started thinking chocolate. Chocolate biscuits to be exact. Immediately I began experimenting, and all I can say is…exceptional. I went all out decadence too. Chocolate whipped cream, chocolate sauce, chocolate chips…can you imagine the yumminess? I’ll just tell you, they were incredible. Plus, we all know strawberries and chocolate were made for each other!
As it’s nearing the end of summer, it’s just the perfect dessert for this season of transition into fall. The days are still warm, but the mornings and evenings are brisk. So this particular time of year calls for a dessert a bit heavier in flavor which the chocolate definitely brings, but still light because of the strawberries and cream.
The chocolate biscuit is amazing in itself. Fluffy, airy, subtly sweet, and oh so chocolatey describes it to a T. Plop it onto a plate and cut it in half. Mound sweet sliced strawberries on it and top liberally with a dollop with sweetened CHOCOLATE whipped cream. As if that’s not enough goodness, I like to drizzle chocolate sauce and, too, with mini chocolate chips for that extra added crunch. Top it with the other half of the biscuit and the perfect summer dessert is served. Defiantly a must try recipe!
Method of Preparation
In a bowl add flour, baking powder, baking soda, salt and cocoa powder. Mix well together. Add cold cubes of butter and cut into dry ingredients with a pastry cutter or fingers. When it resembles the texture of sand, add the buttermilk. Just mix just until incorporated. Turn out onto a floured surface and roll out to half an inch thick. With a 2 1/2 inch – 3 inch round cutter, cut dough and place onto a parchment lined or greased baking sheet.
You may squish the scraps to together, but make sure not to handle it too much. It’ll make the biscuits gummy and tough. I was able to get five large biscuits. I then added sanding sugar to give them some crunch which is optional. Bake in a 425 degree Fahrenheit oven for 10-12 minutes.
Chocolate Whipped Cream
While biscuits are in the oven start slicing the strawberries and making the chocolate whipped cream. It’s simple! To a pint of heavy whipping cream add 1/4 cup powdered sugar and 3 Tablespoons of cocoa powder. Whip until medium peaks form. You’ll know when you take the whip out and the peaks stand up right, but the tops slightly fall. Cover and store in the refrigerator until ready to build your shortcakes. Just a reminder, make sure you have some left to put in the delicious biscuits!!! Don’t eat it all beforehand. I don’t know about you, but I tend to have these sorts of issues!
For the strawberries, I like the slice them and add a bit of sugar, maybe 3 tablespoons, and let them sit awhile so some of the juices extract. I love a biscuit soaked in sweet strawberry juice. It’s the little things!
Assembly of Chocolate Strawberry Shortcakes
To assemble, take your cooled biscuit and cut it in half. Place the bottom onto your plate and top with chocolate whipped cream. Mound sliced strawberries on top and garnish with chocolate sauce and chocolate chips if you so desire. Place the top of the biscuit on top of all the goodness and ENJOY!!!
Better get baking and soak up every last ounce of summer. Fall will be here before you know it! And we all know pumpkin will be barging into our lives and Pinterest feeds whether we want it or not!
These fluffy, tender biscuits are perfect for snacking or using as a base for strawberry shortcakes.
- 2 Cups All Purpose flour
- 8 Tbsp. Unsalted Butter Refrigerated and cubed
- 2 tsp Baking Powder
- 1 tsp Salt
- 1/4 tsp Baking Soda
- 3 Tbsp Cocoa Powder
- 3/4 Cup Buttermilk Cold
1. Mix together flour, salt, baking powder, baking soda and cocoa powder in a large bowl.
2. Add in cubed butter and cut into flour with pastry cutter or hands until it resembles the consistency of sand.
3. Add buttermilk and mix just until it comes together.
4. Invert onto floured surface and roll out to a 1/2 inch thickness.
5. With 2 1/2 inch - 3 inch round cutter, cut out dough biscuits.
6. Place onto a greased or parchment lined baking sheet and bake at 425 degrees Fahrenheit for 10-12 minutes. Enjoy!
Chocolate Whipped Cream
Perfectly chocolate fluffy whipped cream
- 1 Pint Heavy whipping cream
- 1/4 Cup Powdered Sugar
- 3 Tbsp. Cocoa Powder
1. In mixing bowl add heavy whipping cream, powdered sugar and cocoa powder.
2. Whip together until medium peaks form.
3. Immediately use or refrigerate until needed. Enjoy!
Life happens, chocolate helps!
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