Chocolate Strawberry Shortcake with Cocoa Whipped Cream
I have created many different twists on the basic "Strawberry Shortcake," but this is definitely the most decadent. A chocolaty, chocolate chip filled shortcake with a scoop of homegrown strawberries, finally topped with delicious cocoa whipped cream.
Printable Recipe
Chocolate Shortcake(Biscuits)
1/2 cup butter
1 3/4 cups flour
1/4 cup cocoa powder
1 tablespoons sugar (plus extra set aside for dipping later)
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup mini chocolate chips
a little extra granulated sugar for dipping (I used natural cane sugar - it does not burn and I think it tastes better).
Preheat oven to 425 degrees.
Mix the dry ingredients (flour, cocoa, sugar, baking powder & salt)
together in a large bowl. Cut the butter into the dry ingredients
using either a pie cutter or a fork. The dough looks crumbly (see picture below - on the right).
Stir in the milk using a wooden spoon. And then stir in the chocolate chips (see both pictures below):
Using your hands, form the dough together into a log.
Then, slice the roll into 8 similar sized rounds (resembling a hockey puck). Dip the top of each shortcake into some granulated sugar/cane sugar (or sprinkle sugar on top) to give it a delicate sugary slightly crisp top layer.(see pictures below).
And then place all sugar topped shortcakes onto a parchment lined cookie sheet (see picture below)
Bake in a 425 degree oven for 10 to 12 minutes (or until desired brownness is achieved)
Cool on baking rack and continue onto preparing the strawberry topping.
Strawberry Topping
1
Pint of garden fresh strawberries
Juice from 1/2 of a lemon
1/4 cup to 1/2 cup sugar
(depending on your sweet tooth)
Wash, dry and hull (take out
leaves & stem base) the strawberries. Slice or largely chop the strawberries (see picture below). Then stir in lemon juice and
sugar (1/2 cup sugar if your taste is more on the sweet side). Let
this sit at room temperature for 15 minutes to bring out the natural strawberry juices.
Whipping Cream Topping
1 1/2 cups heavy whipping cream
3 tablespoons of powdered sugar
2 tablespoons of cocoa powder
Pour the heavy whipping cream in a large mixing bowl and whip using an electric mixer. When the whipping cream just starts to form - then add the sugar and cocoa and continue whipping until peaks form (do NOT overwhip otherwise it becomes butter).
To Assemble:
Take 1 Shortcake and place on a plate (you may break it apart if you desire).
Then scoop some strawberries on top and drizzle some of the scrumptious
juice from the strawberries onto the shortcake.
Top with the whipped cream.
(see pictures below)
Serve & ENJOY!
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You might be interested in watching this video:
click HERE to view
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