Chocolate Strawberry Shortcakes

Last Monday marked my third office birthday.  This time I worked off of a request from the birthday girl: strawberry shortcake, but with chocolate shortcakes replacing the traditional vanilla.

Since I have 20+ sweet teeth to tickle, my first thoughts jumped to a layer cake similar to the black forest cake I made, except with strawberries instead of cherries.

But that seemed too repetitive.  So I went the shortcake route instead.  Strawberry shortcake is an extremely versatile dessert.  The cake base can be pound cake, angelfood cake, sponge cake, the list goes on.  I wanted something lighter than pound cake, but I didn’t want it to float away either.

 I ended up making sweet chocolate biscuits, filled with strawberry whipped cream and fresh strawberries.  It was worth it, even though I felt a twinge of guilt buying strawberries at the end of November.

It went over well I think….since they disappeared before the birthday celebration dispersed.  Normally there are some leftovers for people to pick at for the rest of the afternoon, but these shortcakes were gone.  I managed to snag a bite from Luke’s portion.  And they were good.  Adding mini chocolate chips was definitely the way to go.

Chocolate Strawberry Shortcakes

Adapted from Tasty Kitchen

Makes 8 shortcakes

For the Shortcakes:

1 cup all-purpose flour

1-½ teaspoon baking powder

½ teaspoons salt

3 tablespoons sugar

3 tablespoons unsweetened cocoa powder

¼ cups cold butter (half a stick), cubed

1 ounce semi sweet chocolate, cut into chunks*

⅔ cups cold milk

1 cup sliced fresh strawberries

*I weighed out 1 oz of mini chocolate chips.  Regular size chips would work too.  If you don’t have a kitchen scale, I small handful will do.

Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray or line with parchment paper/silicon mat and set aside. In a large bowl, stir all dry ingredients together. Using a pastry cutter or fork (or your fingers!), break up butter until a coarse texture forms and there are little chunks of butter throughout. Stir in chocolate chunks and milk. Drop by the spoonful onto the prepared pan. Bake 10-14 minutes. Cool completely before topping with strawberries and cream.  I added another half to this recipe and got 14 shortcakes.

 For the Strawberry Whipped Cream:

Adapted from Naturally Ella

1 1/2 cups diced strawberries

1 cup heavy cream

1/3 cup sugar

Puree the strawberries in a food processor or blender.  Whisk the heavy cream and sugar in a medium bowl with an electric mixer until it thickens.  Fold in the strawberry puree, being careful not to flatten the whipped cream.  I doubled this recipe to account for all the desserts I was making.

Cut chocolate biscuits in half horizontally and fill with whipped cream and sliced strawberries.

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One Comment on “Chocolate Strawberry Shortcakes”

  1. […] Adapted from Naturally EllaFrost with strawberry whipped cream. […]


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