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Cocoa-Berry Shortcakes

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“The rich-tasting banana cream filling for this recipe would also make a tasty dip for a variety of fresh fruit. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.”

Ingredients Nutrition


  1. In a large bowl stir together flour, cocoa powder, sugar and baking powder.
  2. Cut in margarine till mixture resembles coarse crumbs.
  3. Make a well in the center; add skim milk all at once.
  4. Stir just till dough clings together.
  5. Drop in equal portions onto a lightly greased baking sheet.
  6. Bake in a 450 degree oven for 8 to 10 minutes.
  7. Cool slightly on a wire rack.
  8. Meanwhile, for banana cream, in a medium bowl mash banana with a fork until smooth. (You should have about 1/2 cup).
  9. Add whipped topping, yogurt, honey and nutmeg; stir till smooth.
  10. Reserve 6 berries for garnish; slice remaining berries.
  11. To assemble, split cocoa biscuits in half crosswise.
  12. Set tops aside.
  13. Arrange strawberry slices on bottoms.
  14. Dollop about 2 tablespoons of the banana cream mixture over sliced berries on each biscuit.
  15. Top with the biscuit tops.
  16. Dollop 1 tablespoons of the remaining banana cream on top of each of the assembled shortcakes.
  17. Garnish with the reserved whole strawberries.

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