There is a reason everyone likes strawberry shortcake. It’s a refreshing summer favorite that takes advantage of all of the fantastic strawberries in season this time of year. This shortcake recipe is a twist on the old-time favorite. Everyone knows that strawberries and chocolate are made for each other, so why not make some chocolate strawberry shortcake? This recipe makes about a a dozen cakes and is the perfect way to say goodbye to summer. You can use fresh or frozen strawberries.
What you’ll need for the shortcakes:
1 1/3 cup milk
2 tbs. vanilla extract
1 large egg, lightly beaten
3 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup sugar, plus more for sprinkling
3 oz. bittersweet chocolate, coarsely chopped
1½ sticks (12 tbsp.) cold, unsalted butter, cut into small pieces
For the strawberries:
1½ lbs. strawberries sliced or quartered
3-4 tbsp. sugarSqueeze of lemon juice
Preheat the oven to 425 F and line baking sheets with parchment paper or silicone baking mats.
In a liquid measuring cup, combine the milk, vanilla and egg and whisk lightly to blend. In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, salt and ½ cup of sugar. Stir to combine. Add in the butter and toss to coat the butter in the dry ingredients. Working quickly with your fingers, mix the butter into the dry ingredients until the pieces of butter are no larger than peas and are crumbly. At this point, mix in the chopped chocolate and toss to combine.
Pour the milk mixture over the dry ingredients and stir gently until a sticky dough forms. Knead the dough just until most of the dry ingredients are incorporated. Don’t overwork the dough or your biscuits will be bricks instead of cakes. Scoop the dough in about small mounds onto the baking sheets. Remember to leave some space between each dough ball.