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Recipes
Strawberry Chocolate Shortcakes

15 INGREDIENTS • 10 STEPS • 45MINS

Strawberry Chocolate Shortcakes

Recipe
If you have a bunch of strawberries on hand, this combo of chocolate shortcake, whipped cream, and sweetened berries is unbeatable.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
If you have a bunch of strawberries on hand, this combo of chocolate shortcake, whipped cream, and sweetened berries is unbeatable.
45MINS
Total Time
$1.95
Cost Per Serving
Ingredients
Servings
8
us / metric
Chocolate Shortcakes
Egg
2
Eggs, separated
just the yolks
Heavy Cream
1 cup
Heavy Cream
Unsweetened Cocoa Powder
1 cup
Unsweetened Cocoa Powder
plus 1 Tbsp
Baking Powder
2 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Kosher Salt
as needed
Unsalted Butter
1/3 cup
Cold Unsalted Butter
cut into small chunks
Dark Chocolate
4 Tbsp
Dark Chocolate, finely chopped
bittersweet or semisweet
Raw Sugar
4 Tbsp
Raw Sugar
or Standing Sugar
Strawberry Chocolate Shortcake Assembly
Fresh Strawberry
4 1/2 cups
Fresh Strawberries, hulled, halved
quartered, if large
Granulated Sugar
3 Tbsp
Whipping Cream
1 cup
Whipping Cream
or Heavy Cream
Nutrition Per Serving
VIEW ALL
Calories
563
Fat
34.6 g
Protein
8.5 g
Carbs
62.7 g
Add to plan
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Strawberry Chocolate Shortcakes
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

Shortcakes can be made ahead of time, then frozen. Defrost in the refrigerator, then warm in a low oven.
Cooking InstructionsHide images
step 1
Heat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
step 2
In a small bowl, add the Egg Yolks (2) and Heavy Cream (1 cup), and whisk to combine. Set aside.
step 2 In a small bowl, add the Egg Yolks (2) and Heavy Cream (1 cup), and whisk to combine. Set aside.
step 3
In a large bowl, whisk together All-Purpose Flour (1 3/4 cups), Unsweetened Cocoa Powder (1 cup) (plus 1 Tbsp), Baking Powder (2 tsp), Baking Soda (1 tsp), Granulated Sugar (1/3 cup) and Kosher Salt (as needed) until thoroughly combined.
step 3 In a large bowl, whisk together All-Purpose Flour (1 3/4 cups), Unsweetened Cocoa Powder (1 cup) (plus 1 Tbsp), Baking Powder (2 tsp), Baking Soda (1 tsp), Granulated Sugar (1/3 cup) and Kosher Salt (as needed) until thoroughly combined.
step 4
Add Unsalted Butter (1/3 cup) and use your fingers to break into small pea-sized bits and coat in dry ingredients. Stir in Dark Chocolate (4 Tbsp).
step 4 Add Unsalted Butter (1/3 cup) and use your fingers to break into small pea-sized bits and coat in dry ingredients. Stir in Dark Chocolate (4 Tbsp).
step 5
Pour the cream mixture into the butter-flour mixture and use a rubber spatula, followed by your hands, to mix and mash it together into one cohesive dough.
step 5 Pour the cream mixture into the butter-flour mixture and use a rubber spatula, followed by your hands, to mix and mash it together into one cohesive dough.
step 6
Divide dough into 8, roll each lump into a ball, and dip in Raw Sugar (4 Tbsp).
step 6 Divide dough into 8, roll each lump into a ball, and dip in Raw Sugar (4 Tbsp).
step 7
Place balls on prepared baking sheet, 2-inches apart. Bake for 15-18 minutes, until set but not hard, rotating once halfway. Let cool completely on tray or on a cooling rack.
step 7 Place balls on prepared baking sheet, 2-inches apart. Bake for 15-18 minutes, until set but not hard, rotating once halfway. Let cool completely on tray or on a cooling rack.
step 8
About 30 minutes before you’re ready to assemble, gently mash a quarter of the Fresh Strawberries (4 1/2 cups) in a medium bowl using a fork. Add remaining strawberries, Granulated Sugar (2 Tbsp), and Kosher Salt (1 pinch) and stir gently to mix. Set aside for 20 to 30 minutes to macerate, until very juicy.
step 8 About 30 minutes before you’re ready to assemble, gently mash a quarter of the  Fresh Strawberries (4 1/2 cups) in a medium bowl using a fork. Add remaining strawberries, Granulated Sugar (2 Tbsp), and Kosher Salt (1 pinch) and stir gently to mix. Set aside for 20 to 30 minutes to macerate, until very juicy.
step 9
In a cold bowl, add the remaining Granulated Sugar (1 Tbsp) to the Whipping Cream (1 cup) Whisk or beat the cream to soft peaks.
step 9 In a cold bowl, add the remaining Granulated Sugar (1 Tbsp) to the Whipping Cream (1 cup) Whisk or beat the cream to soft peaks.
step 10
Use a serrated knife to gently slice each shortcake. Top the bottoms with whipped cream, spoon macerated strawberries over top, and perch shortcake hats on top. Serve immediately.
step 10 Use a serrated knife to gently slice each shortcake. Top the bottoms with whipped cream, spoon macerated strawberries over top, and perch shortcake hats on top. Serve immediately.
Tags
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Date Night
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Summer
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