How to Make a Classic Strawberry Chocolate Shortcake

If you're craving a dessert that's both elegant and comforting, look no further than the classic strawberry chocolate shortcake. This decadent variation of the traditional strawberry shortcake takes things up a notch by adding rich chocolate elements to a beloved classic. The combination of tender chocolate biscuits or cakes, fluffy whipped cream, and macerated fresh strawberries is irresistible, and surprisingly simple to create from scratch. Whether you're planning a dinner party or just treating yourself, this dessert offers layers of texture, flavor, and nostalgia. So here’s a step by step guide to crafting the perfect shortcake.

Ingredients

Before you get started, gather your ingredients. This recipe has three main components: the chocolate shortcake base, the sweetened strawberries, and the whipped cream. Each one plays a vital role in creating the ultimate dessert experience.

For the chocolate shortcakes:

• 2 cups all purpose flour
• ½ cup unsweetened cocoa powder
• ½ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• 1 cup buttermilk (plus more if needed)
• 1 tsp vanilla extract
• ½ cup mini chocolate chips (optional)

For the strawberries:

• 1 packet fresh strawberries, hulled and sliced
• 3 tbsp granulated sugar
• 1 tsp lemon juice (optional)

For the whipped cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Method:

• Start by macerating your strawberries. This step is essential, as it softens the fruit and draws out its natural juices, which will soak into the chocolate shortcake for added flavor. Place the sliced strawberries in a bowl and sprinkle them with the sugar. Add lemon juice if using. Toss everything together and let the mixture sit for at least 30 minutes. Stir occasionally to distribute the juices.
• The chocolate shortcake base is similar to a biscuit or scone, offering a delicate crumb that holds up well against the moisture of the berries and cream. Preheat your oven to 400°F or 200°C and line a baking sheet with parchment paper.

• In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chocolate chips if using.
• Make a well in the center and pour in the buttermilk and vanilla. Gently mix just until combined but do not overmix. The dough should be slightly sticky. If it’s too dry, add a splash more buttermilk.
• Turn the dough out onto a floured surface and pat it into a 1 inch thick round. Use a biscuit cutter or glass to cut out rounds and place them on the prepared baking sheet.

• Bake for 15 minutes, or until the shortcakes are puffed and set. Cool on a wire rack.
• While the shortcakes are cooling and the strawberries are doing their thing, whip up your cream. This will be the luscious, cloud like layer between the fruit and chocolate base. Pour the heavy cream into a chilled mixing bowl. Add the powdered sugar and vanilla. Beat with an electric mixer on high speed until soft peaks form. Keep chilled until you’re ready to assemble.
• Now, slice each chocolate shortcake in half horizontally. Place the bottom half on a serving plate. Spoon a generous amount of the macerated strawberries over the bottom, letting the juices soak in slightly. Top with a big dollop of whipped cream. Add the top half of the shortcake and more strawberries and cream if desired. Optionally drizzle with melted chocolate, dust with cocoa powder, or top with a chocolate covered strawberry for presentation.

Tips:

• Use cold butter when making the shortcakes. This ensures a flaky texture, as the butter will melt during baking and create air pockets.
• Don’t skip macerating the strawberries. The juices they release enhance the flavor and moisture of the dessert.
• Chill your mixing bowl and beaters before whipping the cream as it helps achieve better volume and texture.
• Add a chocolate twist by mixing cocoa into the whipped cream or using dark chocolate chunks in the shortcake.
• If you’re short on time then substitute the homemade shortcake with store bought chocolate biscuits or scones in a pinch, though the homemade version is well worth it.