I love this Chocolate Strawberry Shortcake recipe.  It reminds me of spring and summer and home.  It also reminds me of a storybook I loved as a child called “The Pokey Little Puppy” in which the puppies are served strawberry shortcake for dessert.

This recipe makes  the old-timey biscuit-type shortcakes with a twist; chocolate.  It makes mildly sweet chocolate shortcake.  The Chocolate Strawberry Shortcake is best served within an hour or two of assembling, but the biscuits can be made the day before and kept in an airtight container.

I made this recently when we had friends over for game night at the Hickman house.   As you can see, the Muffin and Quick Bread Mix-up is used in this recipe.

This is one of those genuinely simple recipes that that you just use a spoon to stir together after cutting in the butter.  If you don’t have buttermilk on hand you can ‘sour’ some milk with 2 tsps. of vinegar.

When placing the dough on the prepared pan, be sure to grease your hands as the dough is sticky.  If you want to insure uniformity of shape, you can trace around a six inch saucer 2 times on wrong side of baking parchment and shape the dough to the circle on the paper.  The shortcakes will spread and puff up as they bake.

After the biscuits have cooled completely, I place one whole biscuit  top down onto cake plate as seen above.

 Using a sharp, thin knife, slice top portion of second biscuit and remove top.

 Fill the base biscuit with the greater portion of cream and berries.

 Layer top biscuit with remaining cream and berries, add ‘cap’ and decorate as desired.  Now take a minute (that’s all it takes!) to make the chocolate sauce and allow your guests too ohh and ahh over your creation.  You can choose whether to drizzle the warm sauce over the top or allow guests to individually spoon it onto their own slice.

 Oh YUM

Did I mention I  won the game?  🙂  It was  a lot of fun.

Chocolate Strawberry Shortcake Recipe

Laura

Delightful in presentation, this makes a light dessert for a winning eveving with guests.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Ingredients

  

Shortcakes:

• 2 ½ cups Muffin and Quick Bread Mix-up
• 1/3 cup baking cocoa
• ½ cup butter , softened
• 1 cup buttermilk
• 1 tsp vanilla
• 1 T sugar

Filling:

• 1 quart fresh strawberries , sliced
• 1 T Sugar
• 2 cups sweetened whipped cream or spray cream

Chocolate Syrup:

• ½ cup chocolate chips
• 1/3 cup sweet cream
• 2 T corn syrup or honey

Instructions

 

• Heat the oven to 375 degrees.
• Cover a cookie sheet with baking parchment.
• Pour Muffin and Quick Bread Mix-up into medium mixing bowl with cocoa.
• Cut butter into mixture until it resembles coarse crumbs.
• Stir in vanilla and buttermilk gently until dough holds together.
• Grease hands and divide dough in half.
• Form each half into a 6” round and place on prepared cookie sheet.
• Sprinkle each cake with sugar.
• Bake for 20 minutes.
• Cool slightly (about 5 minutes) and remove to wire rack to complete cooling.
• For chocolate syrup:
• Place chips in a 2 cup bowl.
• Warm the cream and corn syrup for 15-30 seconds in microwave. Do not allow to foam over.
• Pour hot cream mixture over chocolate chips and allow to sit for 1 minute, then stir cream and chocolate together until smooth.
• Assemble on serving platter or cake dish:
• Layer the bottom cake with most of the cream and strawberries. Using a sharp knife remove upper third of second cake and set aside. Gently place 2nd layer on top and add remaining cream, strawberries. Place ‘cap’ on top and decorate as desired. Drizzle sauce over all or spoon over slices.

Notes

Baker’s Secrets: No buttermilk? Place 2 tsps. vinegar on milk and allow to sit for 5 mins. for a quick ingredient swap.

Keyword chocolate strawberry shortcake

Need the Muffin and Quick Bread Mix-up recipe?  Click here.

Wanna get started Baking Outside the Box with the Goody Mix?  Here it is.