Decadent Chocolate Strawberry Shortcake Recipe

This recipe takes the classic strawberry shortcake to a whole new level with the addition of rich and velvety chocolate. The buttery, flaky shortcake biscuits are layered with luscious chocolate ganache and fresh strawberries, creating a dessert that is both visually stunning and incredibly delectable. Perfect for special occasions or simply satisfying your sweet tooth, this chocolate strawberry shortcake will become a favorite in your household.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• 1/4 cup granulated sugar (for strawberries)
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Directions

1. Preheat the oven to 425°F (220°C).
2. In a mixing bowl, combine the flour, cocoa powder, granulated sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients and using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
4. Make a well in the center of the mixture and pour in the milk and vanilla extract. Stir until just combined.
5. Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together.
6. Roll out the dough to a thickness of about 1/2 inch.
7. Using a biscuit cutter or a glass, cut out round shapes from the dough and place them on a parchment-lined baking sheet.
8. Bake in the preheated oven for 12-15 minutes or until the biscuits are firm and lightly golden.
9. While the biscuits are baking, prepare the strawberries by tossing them with the granulated sugar. Let them macerate for about 15 minutes to release their juices.
10. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
11. In a heatproof bowl, combine the chocolate chips and heavy cream. Microwave in short bursts, stirring in between, until the chocolate is melted and smooth.
12. Once the biscuits have cooled slightly, cut each biscuit in half horizontally.
13. Spread a layer of chocolate ganache on the bottom half of each biscuit.
14. Top the ganache with a generous amount of sliced strawberries.
15. Place the top half of the biscuit over the strawberries.
16. Finish by spooning a dollop of whipped cream on top of each biscuit.
17. Garnish with additional strawberry slices and chocolate shavings, if desired.
18. Serve immediately and enjoy!

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