Chocolate Strawberry Shortcakes Recipe
Chocolate Strawberry Shortcakes Recipe photo by Taste of Home
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Chocolate Strawberry Shortcakes Recipe

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Shortcake is one of the greatest desserts, especially when using fresh strawberries. These chocolate strawberry shortcakes are a great treat to serve to guests. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min. + cooling
MAKES: 8 servings


  • 1 quart fresh strawberries, sliced
  • 2/3 cup sugar, divided
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter
  • 2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
  • 3/4 cup half-and-half cream
  • 1 egg white, lightly beaten
  • 1 tablespoon coarse sugar
  • 1/2 pint heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 3/4 cup hot fudge ice cream topping
  • 10 fresh strawberries or grated chocolate, optional
  • Grated chocolate, optional

Nutritional Facts

1 each: 633 calories, 32g fat (19g saturated fat), 83mg cholesterol, 438mg sodium, 81g carbohydrate (45g sugars, 5g fiber), 8g protein.


  1. Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened.
  2. Divide dough into 8 patties, about 3/4-in. thick. Place on parchment paper-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips.
  3. Bake at 400° for 15-20 minutes or until toothpick inserted near the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate.
  4. To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired. Yield: 8 servings.
Originally published as Chocolate Strawberry Shortcakes in Taste of Home Cooking School Collection Spring 2006, p53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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sstetzel User ID: 158954 261050
Reviewed Feb. 9, 2017

"After reading your comments we took this recipe back to the Test Kitchen. We've reduced the oven temperature and increased the bake time to provide more consistent results.

Sue Stetzel
Taste of Home Magazine"

gina.kapfhamer User ID: 8717427 260939
Reviewed Feb. 7, 2017

"A great dessert for any holiday! This recipe is a keeper for chocolate lovers."

chesiesmom User ID: 8529346 232447
Reviewed Sep. 7, 2015 Edited Sep. 8, 2015

"450 is about 50-100 degrees to hot - they burned and over 1/2 of them ended up in the trash. The parts we were able to salvage were really delicious. We had them with raspberries and homemade whipped cream-YUMMY. I will try again at a much lower temperature."

mrs._white User ID: 7182927 102445
Reviewed Jun. 2, 2014

"I made this with a brownie mix instead since I was short on time and it was DIVINE!!!! Pure heaven! I will absolutely make again using the shortcakes just to see if I like them as well as the brownies."

byoung229 User ID: 6902174 175279
Reviewed May. 11, 2014

"I made these today and the taste was good but the bottoms burned. I think 450 is too high of heat, I even reduced the cooking time by 2 minutes. Also, they did not puff up enough to split in half."

bigarb User ID: 7009253 170968
Reviewed Jul. 26, 2013

"delicious and easy, great with fresh raspberries instead of the strawberries"

AuntieA1955 User ID: 5002278 102443
Reviewed Jun. 18, 2013

"So, I made the best cookies by mistake! While making the recipe, I accidently put in 1 cup of half and half instead of 3/4 cup. The batter came out loose. I figured out what I did, so I gently added about 1 cup of extra flour until batter resembled muffin mix. I used my ice cream scoop and placed them on parchment paper bake sheets, about five inches apart. I'm telling you, sisters in the kitchen-hood, they made the biggest, softest cookies! We used just one for short cake and are haveing one tonight by themselves with a glass of cold milk."

062699 User ID: 3357128 157441
Reviewed Apr. 26, 2012

"OMG! Amazing! Love, love, love it. Will be making this again in the very near future."

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