Chocolate Strawberry Shortcakes

“In place of shortcake or biscuits, this recipe uses chocolate biscuits. Very dense and rich! I believe the recipe came from Fine Cooking magazine.”
READY IN:
1hr 5mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a heavy baking sheet with parchment.
  2. Sift the flour, cocoa powder, sugar, baking powder and salt into a large bowl.
  3. Toss with a fork to combine.
  4. Cut in the butter with a pastry blender.
  5. Stir in grated chocolate.
  6. Combine the cream and vanilla.
  7. Make a well in the center of the flour mixture and pour in the cream.
  8. Mix with a fork until the doug is evenly moistened and just combined.
  9. Gently knead by hand five or six times to pick up any dry ingredients and to create a loose ball.
  10. Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick.
  11. Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap and chill for 20 minutes.
  12. Preheat the oven to 425.
  13. Remove dough from refrigerator.
  14. Trim about 1/4 inch from each side to create a nice edge.
  15. Cut the dough into 9 squares and place them about 2 inches apart on the baking sheet.
  16. Brush each biscuit with cream and sprinkle with sugar.
  17. Bake about 18 to 20 minutes.
  18. Prepare the strawberries by combining the strawberries and sugar in a bowl and set aside.
  19. Prepare the whipped cream, whip together the whipped cream, sugar and vanilla.
  20. To assemble the shortcakes:.
  21. Slice the biscuit in half, place strawberries and whipped cream on bottom half and top with other half of the biscuit.

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