As promised in my previous post, here is another strawberry recipe. Strawberry shortcake is such a classic dessert to enjoy in season strawberries. This time I wanted to change it up a bit and make a chocolate shortcake. Strawberries, cream and chocolate? Yes please!
I made one a couple of years ago, but I’m not sure where the recipe was from. I decided to take a tried and true recipe for shortcake and see if I could alter it to make a chocolate shortcake that tasted delicious. It was a bit of a guessing game. I started by adding 1/3 cup of cocoa for the chocolate flavour and I increased the sugar from 3 tbs to 1/3 cup to balance the bitterness of the cocoa. Because I was adding more dry ingredients, I also needed to add more liquid, so I increased the milk from a 1/2 cup to 3/4 of a cup.
Success! The shortcakes had a brownie-like flavour, that perfectly complimented the the strawberries and cream. I also spread each shortcake with strawberry jam for another dimension of strawberry flavour in the dessert. My family gobbled it up! I’ll definitely be making these again.
As with most of my recipes, I have given a weight measurement for the flour. If you can, I suggest weighing the flour, so that you have the best texture in your shortcakes. The recipe calls for either half and half or milk. I didn’t have any half and half, so I used whole milk.
[recipe title=”Chocolate Strawberry Shortcakes” servings=”8 shortcakes” cooktime=”30 minutes” difficulty=”easy” description=”These shortcakes have a brownie-like flavour. Serve with strawberry jam, whipped cream and sliced strawberries.”]
– 2 cups (10 oz) all-purpose flour
– 1/3 cup + 2 tbsp granulated sugar, divided
– 1/3 cup cocoa powder
– 1 tbsp baking powder
– 8 tbsp (1 stick) cold unsalted butter, cubed
– 3/4 cup cold half and half or milk
– 1 egg, lightly beaten
– 1 egg white for brushing tops
1. Adjust oven rack to lower middle and preheat to 425F.
2. Line a baking sheet with parchment paper or a silicone mat.
3. Pulse flour, 1/3 cup sugar, cocoa powder and baking powder to combine.
4. Sprinkle the butter pieces over the flour and pulse until the mixture resembles a coarse meal, about 15 pulses. Transfer mixture to a large bowl.
5. Whisk together egg and cream then stir into the flour mixture with a rubber spatula until combined.
6. Turn out onto floured counter and knead if necessary to bring to a ball, then pat and roll into a rectangle about 3/4 inch thick.
7. Using a 3-inch cutter, cut into rounds and place on prepared baking sheet.
8. Brush tops with egg white, then sprinkle with 2 Tbsp sugar.
9. Bake for 12-14 minutes until tops look dry.
10. Transfer the sheet to a wire rack and cool until warm, about 10 minutes.
– To serve, slice shortcakes in half horizontally, then spread both halves with strawberry jam. Top bottom half with whipped cream and sliced strawberries then put top on, like a sandwich.
Pulse together flour, cocoa, sugar and baking powder to combine. Sprinkle butter over top and pulse to coarse crumbs. Transfer to a large bowl.
Whisk together cream and egg.
Pour milk mixture over flour mixture and stir with rubber spatula to combine.
Turn out onto a floured counter and press and roll to a rectangle about 3/4 of an inch thick.
Cut into rounds with a 3-inch cutter and transfer to your prepared baking sheet.
Brush tops of shortcakes with egg white then sprinkle with sugar.
Bake at 425 F for 12-14 minutes until tops are set and dry.
To serve, cut shortcake in half then spread each half with strawberry jam. Then top bottom half with whipped cream and sliced strawberries. Then cover with top half of shortcake.