Description
A rich twist on classic strawberry shortcake, combining tender chocolate biscuits with fresh strawberries and whipped cream. The cocoa-dusted dough and melted chocolate pockets create an indulgent base balanced by sweet-tart berries and airy toppings.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup cold unsalted butter, cubed
2 large egg yolks
1 cup whole milk
12 oz fresh strawberries, sliced
2 tbsp honey
1 pint heavy whipping cream
2 tbsp powdered sugar
Instructions
Preheat oven to 350°F (180°C)
In a bowl, whisk flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt
Work in cold cubed butter until mixture resembles coarse crumbs
Add egg yolk and milk; mix until dough forms a ball
Divide dough into round cakes; place 4-5 chocolate chips in the center of each
Bake 20-25 minutes, until golden
Toss strawberries with honey and let rest 10 minutes
Whip cream with powdered sugar until stiff peaks form
Slice cakes, layer strawberries and whipped cream, and serve
Notes
For extra contrast, use frozen strawberries for a juicy burst
Substitute honey with maple syrup for maple-glazed variations
Store leftovers in an airtight container in the refrigerator up to 24 hours
Nutrition
- Serving Size: 1 shortcake (two layers)
- Calories: 450
- Sugar: 55g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 65mg