You need to try this delicious chocolate strawberry shortcake recipe!

You’ve heard of strawberry shortcakes, how about a little twist, the good kind, and we spruce it up with a little bit of chocolate? Meet the chocolate strawberry shortcake recipe that has the goodness of macerated strawberries and whipped cream between two loaves of chocolate shortcake. Chocolate and strawberries are already a match made in heaven and a third gentleman walking in on them, we mean whipped cream is the holy trinity of good stuff.

Chocolate Strawberry Shortcake Recipe

(Makes 2 servings)

Ingredients

For the Biscuits:

• 90 gm all-purpose flour
• 30 gm Cadbury cocoa powder
• 35 gm granulated sugar, divided
• 1 tsp baking powder
• ¼ tsp salt
• 45 gm cold butter, cut into small cubes
• 120 gm cold heavy cream, divided (set aside 1 tsp for brushing)
• 45 gm Cadbury Bournville 50% Dark Chocolate, finely chopped into squarish pieces
• 200 gm fresh strawberries, sliced

For the whipped cream:

• 60 gm cold heavy cream
• 1 tbsp powdered sugar
• ½ tsp vanilla extract
  
  

Instructions

1. Heat your oven to 200°C, then line a baking sheet with parchment paper. Note: This is a great time to place your metal mixing bowl and whisk in the freezer now.
2. Take a large bowl, sift flour, cocoa powder, 2 tablespoons of sugar, baking powder, and salt, and whisk to mix, for a lump-free powder.
3. Work the cold butter cubes into the dry mixture using your fingertips or a pastry cutter. Stop when the mixture resembles coarse sand, with some pea-sized butter pieces remaining.
4. Pour most of the chilled heavy cream, reserving a little for brushing. Stir with a fork just until the dough comes together, taking care not to overmix, otherwise you’ll have a tough cake. Fold in finely chopped chocolate pieces and knead a little. Chill the dough in the fridge for a while.
5. Transfer the dough to a lightly floured surface and using your hands, pat and pull into a 1-inch thick round dough. Rolling pins won’t be the best idea here, hands with cold dough work best.
6. Using a 3-inch round cutter, cut two circles from the stretched dough. Tip: Press straight down and up, twisting the cutter seals the edges, and prevent it from rising.
7. Place two circles on the prepared baking sheet, and brush the tops with the reserved cream.
8. Bake for 15-17 minutes. The shortcakes should feel firm when lightly pressed. If you want a softer version, bake for two to three minutes lesser. Once baked, remove from heat and set aside to cool.
9. While the shortcakes bake, mix the sliced strawberries with the remaining sugar in a bowl. Let them macerate at room temperature, while you stir them occasionally.
10. Take out the chilled bowl and whisk, add the chilled heavy cream into the bowl, and beat until traces of whisk marks appear.
11. Gradually add powdered sugar and vanilla, continuing to beat until stiff peaks form. Stop when the cream holds its shape, overbeating the cream will turn it into butter!
12. Once the shortcakes are completely cool, split them horizontally using a serrated knife. If they even have a whisper of warmth in them, they'll melt the cream.
13. Layer the bottom halves with the macerated strawberries, letting some juice soak into the shortcakes. Then top with a generous dollop of whipped cream.
14. Place the second shortcake on top of this. Then decorate this half with more berries and cream if you want. Drizzle with strawberry juices in the bowl. Repeat with the second set.
15. Serve immediately. Leftovers can be stored in the refrigerator for up to 2 days, but the shortcakes will soften and the cream will deflate and not feel as great as the fresh one.

Tips & Tricks

• Working with chilled ingredients is crucial here, as the temperature will give you the exact texture you need for the shortcakes and also the whipped cream. For especially the latter, consider chilling your mixing bowl and utensils, especially if your kitchen tends to turn into a furnace. It will save your whipped cream from turning into a sad puddle.
• Those small pieces of butter you see in the dough aren't mistakes, keeping a mixed bag of floury butter bits will create tender layers in the shortcakes.
• If your dough starts feeling sticky while working with it, don't hesitate to give it a short timeout in the fridge.
• Treat your dough with a light touch, because the more you knead it, the more gluten develops, and the tougher your shortcakes become.
• When cutting the biscuits, push straight down and lift straight up, without twisting. This seals the edges and prevents rising.
• If your dough feels too wet, add flour gradually, no more than a tablespoon at a time. Too dry? Add small splashes of cream until it’s fixed. Trust your instincts about the texture. You need a dough that is soft but not sticky.