Chocolate Strawberry Shortcakes

Chocolate strawberry shortcakes prove that if there’s anything better than chocolate and strawberries, it’s chocolate and strawberries piled on top of fluffy shortcakes with whipped cream and hot fudge. These beauties are a strawberry shortcake chocolate-covered dream come true, with layers of rich cocoa shortcake, juicy sweetened strawberries and that perfect swirl of whipped cream. This recipe takes strawberry shortcakes to an all-new level of summer desserts.

Of course, the highlight of any strawberry shortcake is using fresh, peak-season strawberries, but the chocolate-laden cakes are the real star here. They’re rich with cocoa and chocolate chips, and honestly so good on their own, who even needs the fruit, cream and more chocolate? Kidding—we do! The key is making the shortcakes ahead so they have enough time to cool before layering them with all the good stuff. This indulgent chocolate dessert will make a big impression without much hassle.

Ingredients for Chocolate Strawberry Shortcakes

• Strawberries: Any strawberry shortcake worth its whipped cream is best with the freshest strawberries you can find, whether from your garden or a grocery store. But because you sweeten them with sugar, there’s no reason why you can’t use fresh berries any time of year. Make sure to wash the strawberries before slicing.
• Sugar: Use granulated sugar to sweeten the sliced strawberries, drawing out the juice and intensifying their flavor. You’ll also need sugar for the shortcake dough and coarse sugar to sprinkle on top of the shortcakes before baking them.
• Flour: All-purpose flour provides the structure to our dough, ensuring that each shortcake has the right texture—soft and crumbly inside with a slightly crisp exterior.
• Cocoa: Baking cocoa adds rich chocolaty flavor to the shortcake base.
• Baking soda and baking powder: Both baking powder and baking soda are leavening agents that together give the shortcakes their lift. Baking soda also helps with the tender crumb.
• Salt: A pinch of salt enhances the sweet and chocolate flavors.
• Butter: As when making biscuits, it’s best to use cold butter to cut into the dry ingredients. Butter adds flavor and moisture to the shortcake, ensuring it’s rich and soft. Stick with unsalted butter since we add salt to the dough.
• Half-and-half: The half-and-half cream adds just the right amount of richness to the shortcake dough, keeping it soft and tender without being too heavy.
• Egg white: Lightly beaten and brushed on each shortcake before baking, the egg white helps the coarse sugar and mini chocolate chips stick to the top.
• Mini semisweet chocolate chips: These little chocolate morsels are scattered throughout the dough, giving bursts of chocolate in every bite. Some get sprinkled on top of the shortcakes just before baking.
• Whipped cream: Make fresh whipped cream with heavy whipping cream and confectioners’ sugar.
• Hot fudge ice cream topping: Drizzle this sauce over the whipped cream and strawberries for an extra layer of indulgence. If you want to get fancy, make chocolate sauce from scratch.
• Grated chocolate: This topping is optional (but more chocolate is always encouraged). Use a super dark chocolate for a touch of elegance and even more luxury.

Directions

Step 1: Sweeten the strawberries

Combine the strawberries and 1/3 cup sugar; refrigerate if desired.

Editor’s Tip: This process is called maceration, and it helps draw out the strawberry juices and sweeten the berries. You can let the strawberries sit for 30 minutes or even overnight before serving the shortcakes.

Step 2: Make the shortcake dough

In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in the butter and 2/3 cup chocolate chips until crumbly. Add half-and-half and stir until just moistened.

Editor’s Tip: Cutting the butter into the dry ingredients means chopping your cold butter into tiny chunks. Do this with a pastry cutter, two knives or your fingers. When your dough cooks, the butter steams and creates small bubbles in the shortcakes.

Step 3: Bake the chocolate shortcakes

Preheat the oven to 400°F. Divide the dough into eight patties, about 3/4-inch thick. Place them on parchment-lined baking sheets. Brush them with egg whites, then sprinkle with coarse sugar and top with the remaining chips. Bake for 15 to 20 minutes or until a toothpick inserted in the center of one of the shortcakes comes out clean. Let them cool.

Step 4: Make the whipped cream

In a small bowl, beat the whipping cream and confectioners’ sugar until stiff peaks form, then refrigerate.

Editor’s Tip: The difference between soft and stiff peaks is just a few extra minutes of whipping time. But don’t go overboard or you may end up with butter. A stand mixer with a whisk attachment makes this easy (and fast) work, but a hand whisk works if you have the stamina.

Step 5: Assemble and serve

To assemble, split the shortcakes in half. Place the cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace the shortcake tops, then top with the remaining berries, cream and topping. Garnish with chocolate, if desired.

Editor’s Tip: It helps build Insta-worthy chocolate strawberry shortcakes if the berries, shortcakes and whipped cream are around the same temperature. Meaning: Don’t build with hot cakes or you may end up with a molten mess.

MARK DERSE FOR TASTE OF HOME

Chocolate Strawberry Shortcake Variations

• Make them minty: Add some finely chopped mint leaves to the whipped cream or sprinkle some mint chocolate chips on top for a refreshingly cool bite.
• Add some nuts: Sprinkle crushed nuts, like hazelnuts or almonds, between the layers for a bit of crunch between the softness of the shortcake and whipped cream.
• Mix in other berries: For a medley of flavor, add fresh raspberries, blackberries or blueberries (or whatever looks freshest at the market) to the strawberries.
• Give them some spirit: For an adults-only twist, drizzle a little liqueur—like Chambord, Kahlua or Baileys—over the shortcakes before assembling, or try making bourbon whipped cream.

How to Store Chocolate Strawberry Shortcakes

For the freshest taste, store each component separately. The shortcakes can be stored in an airtight container for up to two days at room temperature. The whipped cream should be refrigerated and used within 24 hours to maintain its fluffiness. Store the strawberries in an airtight container in the refrigerator; they should be used within one to two days, as they quickly lose their freshness.

Can you freeze chocolate shortcakes?

Yes! You can freeze the shortcakes, but don’t freeze the whipped cream or strawberries. Just let the shortcakes cool entirely before freezing them in an airtight container for up to three months.

Chocolate Strawberry Shortcake Tips

MARK DERSE FOR TASTE OF HOME

Can you use frozen strawberries for chocolate strawberry shortcake?

You can, but fresh strawberries will give you the best flavor and texture. When thawed, frozen strawberries can release a lot of liquid, making the shortcakes soggy.

How do you know when strawberries are ripe?

When picking strawberries from the garden, farmers market or store, look for firm, bright red strawberries with a sweet fragrance. Strawberries will stay fresh for only about a day at room temperature. To store strawberries, put the container of unwashed berries in the refrigerator for four to five days. Do not wash berries or remove the green tops until ready to use them.

How do you cut strawberries for shortcakes?

Simply slice the strawberries vertically for even pieces, or if they’re large, quarter them so they’re bite-sized and easy to layer! Make sure to remove the green tops before using them. Hulling (removing the white center) isn’t necessary, but if you wish to hull them, use a paring knife or straw to poke them out.