Chocolate Strawberry ShortcakesPosted: December 5, 2011
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.