Description
Tender cocoa-kissed biscuits topped with fresh, juicy strawberries and a dollop of whipped cream. A nostalgic and sweet twist on the classic shortcake, perfect for summer gatherings and desserts that evoke joy and simplicity.
Ingredients
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup whole milk
1 cup unsalted butter, softened
1 cup chocolate chips
4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar for macerating
1/4 teaspoon ground cinnamon
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 400°F (200°C)
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, salt, and vanilla extract
Add softened butter and mix until crumbly
Gradually stir in milk to form a soft dough
Turn dough out onto a floured surface and pat into a 1-inch thick round
Cut into 8-inch rounds using a biscuit cutter
Place rounds on a baking sheet lined with parchment paper
Bake for 12-15 minutes, or until golden
In a bowl, combine sliced strawberries, 1/4 cup sugar, and cinnamon. Let macerate for 10-15 minutes
In a separate bowl, whip cream, powdered sugar, and vanilla extract until stiff peaks form
Split each biscuit in half and fill the bottom with a generous scoop of whipped cream and a portion of the macerated strawberries
Top with the other biscuit half and a dollop of whipped cream
Notes
For best results, use ripe and freshly picked strawberries
The whipped cream can be substituted with coconut whip if non-dairy is preferred
Store leftovers in the refrigerator for up to 1 day before topping with strawberries to prevent sogginess
Nutrition
- Serving Size: 1 shortcake
- Calories: 450
- Sugar: 48g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg