Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes
Photo by Anna Williams


  • 4-½ oz. (9 Tbs. ) cold unsalted butter, cut into small pieces
  • Grated chocolate, for garnish
  • 6-½ oz. semisweet chocolate, grated or finely chopped (the food processor works well); more for garnish
  • 5 cups 1/8-inch-thick strawberry slices (from about 3 pints); 9-18 whole strawberries for garnish
  • 10 oz. (about 2-¼ cups) all-purpose flour
  • 2 Tbs. granulated sugar
  • 1-½ cups heavy cream
  • + 8 more ingredients
    • 1-½ tsp. pure vanilla extract
    • 1-½ Tbs. baking powder
    • ¾ tsp. pure vanilla extract
    • 1-½ oz. (about ¼ cup plus 3 Tbs. ) Dutch-processed cocoa powder, such as Droste
    • 1 to 3 Tbs. granulated sugar, depending on the sweetness of the berries
    • ¼ cup granulated sugar; plus about 3 Tbs. for sprinkling
    • ¾ tsp. table salt
    • 1-¼ cups heavy cream; plus about 3 tablespoons for brushing

Line a heavy baking sheet with parchment. Sift the flour, cocoa powder, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the dry ingredients with a pastry cutter or a fork until the largest pieces of butter are the size of peas. Add the grated cho...

View full recipe at Fine Cooking


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