Name: Chocolate Strawberry Shortcake
Prep time: 30 min
Cook time: 18 min
Ingredients: 1½ cups all-purpose flour (7½ oz/213 g); ½ cup granulated sugar (4 oz/115 g); ¼ cup granulated sugar (2 oz/57 g); ¼ cup cocoa powder (1 oz/28 g); 2¼ teaspoons baking powder; ¾ teaspoon baking soda; ½ teaspoon salt; ½ cup butter (cold and diced, 4 oz/115 g); ⅓ cup semisweet chocolate (finely chopped, 2 oz/57 g); 2 large egg yolks (cold); ¾ cup heavy cream (cold, 6 fl oz/180 ml); 5 cups fresh strawberries (hulled and quartered, 25 oz/710 g); ¼ cup granulated sugar (2 oz/57 g); 1 teaspoon lemon juice; 1 cup heavy whipping cream (8 fl oz/240 ml)

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Chocolate Strawberry Shortcake is a dreamy dessert that combines rich, velvety chocolate with the bright sweetness of fresh strawberries. In just 30 minutes of prep, you’ll layer tender, cocoa-infused cake with fluffy whipped cream and juicy berries. The result? A perfect balance of decadent and refreshing flavors that will leave everyone reaching for seconds.

Baking the cake takes only 18 minutes, filling your kitchen with an irresistible aroma of chocolate. Each bite offers a delightful mix of moist cake, creamy filling, and bursts of fruity freshness. It’s a dessert that feels indulgent yet light, making it ideal for any occasion or a simple treat to brighten your day.

Ingredients for Chocolate Strawberry Shortcake

For the Chocolate Shortcakes:
1½ cups (7½ oz/213 g) all-purpose flour
½ cup (4 oz/115 g) plus ¼ cup (2 oz/57 g) granulated sugar (divided)
¼ cup (1 oz/28 g) cocoa powder (unsweetened)
2¼ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup (4 oz/115 g) butter, cold and diced (substitute with coconut oil for a dairy-free option)
⅓ cup (2 oz/57 g) semisweet chocolate, finely chopped (or use chocolate chips)
2 large egg yolks, cold
¾ cup (6 fl oz/180 ml) heavy cream, cold (or use full-fat coconut cream for a dairy-free alternative)
For the Filling:
5 cups (25 oz/710 g) fresh strawberries, hulled and quartered
¼ cup (2 oz/57 g) granulated sugar
1 teaspoon lemon juice (freshly squeezed preferred)
1 cup (8 fl oz/240 ml) heavy whipping cream (or use coconut cream for a dairy-free option)

Step-by-Step Instructions

Make the Shortcakes:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine the flour, ½ cup (4 oz/115 g) sugar, cocoa powder, baking powder, baking soda, and salt.
Cut in the cold butter with a pastry blender or fork until the mixture is crumbly, then toss in the chopped chocolate.
In a small bowl, whisk the egg yolks and cold cream together, then combine with the dry ingredients just until the mixture forms a dough.
Divide the dough into 8 portions. Quickly roll each portion into a ball, then flatten into a 1-inch-(2½-cm)-tall disc.
Place the remaining ¼ cup (2 oz/57 g) sugar in a small dish and dip each disc of dough in the sugar.
Put the shortcakes, sugared-side up, on the prepared baking sheet evenly spaced apart. Bake for 15 to 18 minutes, until they feel firm when tapped. Let cool completely, about 30 minutes.
Make the Filling:
In a medium bowl, toss the strawberries with the sugar and lemon juice.
Remove 1 cup of the strawberries and blend in a blender until pureed. Mix this back into the remaining strawberries and let macerate at room temperature for 20 minutes (or up to 2 hours).
With a stand mixer fitted with a whisk attachment or a handheld electric mixer and a medium bowl, whip the cream on medium-high speed to soft peaks. Refrigerate for up to 2 hours.
Assemble the Shortcakes:
Once the shortcakes are completely cool, cut them in half horizontally.
Place the bottom halves on 8 serving plates. Top each with a generous amount of whipped cream, followed by the macerated strawberries.
Sandwich the filling with the top halves of the shortcakes and serve immediately.

Sweeten It Up: Sauce and Topping Ideas

Elevate your Chocolate Strawberry Shortcake with a drizzle of chocolate ganache or a sprinkle of powdered sugar for extra decadence. For a tangy twist, add a dollop of lemon curd or a light dusting of citrus zest over the whipped cream. If you’re feeling adventurous, try a splash of balsamic glaze to complement the strawberries’ natural sweetness.

Perfect Pairings: Serving Suggestions

Serve this dessert with a side of vanilla ice cream or a glass of sparkling rosé for a refreshing contrast. For a brunch-friendly option, pair it with a cup of espresso or a berry smoothie. To make it a showstopper, arrange the shortcakes on a tiered stand for a stunning presentation.

Keep It Fresh: Storage and Reheating Tips

Store the shortcakes in an airtight container at room temperature for up to 2 days. The whipped cream and strawberries should be stored separately in the fridge and assembled just before serving. If the shortcakes lose their crispness, warm them in a 300°F (150°C) oven for 5 minutes to revive their texture.

Mix It Up: Recipe Variations

Swap the strawberries for raspberries or blueberries for a different berry twist. For a nutty flavor, add chopped almonds or hazelnuts to the shortcake dough. If you’re short on time, use store-bought chocolate cake as a base and focus on the filling and assembly.

Quick Tips: Time-Saving Hacks

Use a food processor to quickly cut the butter into the dry ingredients for the shortcakes. Pre-chop the strawberries and store them in the fridge to save prep time. If you’re in a rush, skip the maceration step and simply toss the strawberries with sugar and lemon juice right before assembling.