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RECIPE
15 INGREDIENTS10 STEPS45MIN

Strawberry Chocolate Shortcakes

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A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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If you have a bunch of strawberries on hand, this combo of chocolate shortcake, whipped cream, and sweetened berries is unbeatable.
45MIN
Total Time

A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8

Chocolate Shortcakes

2
just the yolks
1 cup
Heavy Cream
1 3/4 cups
1 cup
Unsweetened Cocoa Powder
plus 1 Tbsp
1/2 Tbsp
Baking Powder
3/4 tsp
Baking Soda
1/2 tsp
1/3 cup
cut into small chunks
1/4 cup
Dark Chocolate , finely chopped
bittersweet or semisweet
1/4 cup
or Standing Sugar

Strawberry Chocolate Shortcake Assembly

4 1/2 cups
Fresh Strawberries , hulled, halved
quartered, if large
3 Tbsp
1 pinch
1 cup
Whipping Cream
or Heavy Cream

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Nutrition Per Serving

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CALORIES
558
FAT
34.9 g
PROTEIN
8.2 g
CARBS
61.1 g

Author's Notes

Shortcakes can be made ahead of time, then frozen. Defrost in the refrigerator, then warm in a low oven.

Cooking Instructions

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Step 1
Heat oven to 400 degrees F (205 degrees C). Line a large baking sheet with parchment paper.
Step 2
In a small bowl, add the yolks of the Egg (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 cup), Unsweetened Cocoa Powder (1 cup) (plus 1 Tbsp), Baking Powder (2 1/4 teaspoon), Baking Soda (3/4 teaspoon), Granulated Sugar (1/3 cup) and Kosher Salt (1/2 teaspoon) until thoroughly combined.
Step 4
Add Unsalted Butter (6 tablespoon) and use your fingers to break into small pea-sized bits and coat in dry ingredients. Stir in Dark Chocolate (2 ounce).
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 (1/4 cup).
Step 7
Place balls on prepared baking sheet, 2 inches apart. Bake for 15 to 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 Strawberry (1.5 pound) in a medium bowl using a fork. Add remaining strawberries, Granulated Sugar (2 tablespoon), 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 tablespoon) 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.

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Nutrition Per Serving
Calories
558
% Daily Value*
Fat
34.9 g
45%
Saturated Fat
22.1 g
110%
Trans Fat
0.4 g
--
Cholesterol
142.5 mg
48%
Carbohydrates
61.1 g
22%
Fiber
7.2 g
26%
Sugars
28.3 g
--
Protein
8.2 g
16%
Sodium
417.4 mg
18%
Vitamin D
0.7 µg
3%
Calcium
136.2 mg
10%
Iron
4.1 mg
23%
Potassium
314.4 mg
7%
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