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

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 serving (1 each) equals 633 calories, 32 g fat (19 g saturated fat), 83 mg cholesterol, 438 mg sodium, 81 g carbohydrate, 5 g fiber, 8 g 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 450° for 13 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

Nutritional Facts

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

Sweet White Wine

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

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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."

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."

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."

Reviewed Jul. 26, 2013

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

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."

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