This delicious Chocolate Strawberry Shortcake with strawberries, blueberries, and chocolate sauce is the ideal treat! Fresh fruit is the perfect complement to this chocolatey twist on a classic dessert. If you love strawberry shortcakes, be sure to try my Sheet Pan Strawberry Shortcake and Strawberry Shortcake Mousse Cups!
Chocolate Strawberry Shortcake
Strawberry shortcakes have been around forever, it seems. In fact, there were many fruits mentioned in past cookbooks used to make this delicious dessert including peaches, raspberries, and bananas. But, strawberry has seemed to stand the test of time as the traditional shortcake recipe. Remember the character named after the popular dessert? I decided to deviate a bit from the traditional recipe by making these chocolate shortcakes but still topping them with fruit and whipped cream. After all, sometimes I need a little chocolate in my life!
Ingredients & Substitutions
It all starts with the chocolate shortcakes in this recipe. Then, of course, it’s all about the fruit and whipped cream topping.
Unsalted butter: I prefer to make most of my baked goods with unsalted butter. If you use salted butter in this recipe, you may want to eliminate the salt.
Chocolate Chips: I used semi-sweet chocolate chips in the chocolate shortcake. You could also use milk chocolate chips. Be sure to have a few extra chips for the topping.
Heavy whipping cream: Heavy whipping cream is at least 30% fat (as opposed to half and half, which is only 10-18% fat).
Coarse Sugar: Coarse sugar, sometimes called decorating sugar, has larger crystals as compared to granulated sugar.
Fruit: Stock up on fresh strawberries and blueberries for this dessert.
Whipped Cream: Homemade whipped cream is divine when it comes to this dessert. However, you could also use store-bought.
Chocolate Syrup: Drizzle chocolate syrup over the layers of the chocolate shortcakes for even more flavor.
Assembling the Chocolate Strawberry Shortcakes
Once the shortcakes have cooled, it’s time to get them ready to be layered with the fruit and whipped topping. It’s almost like you are making a chocolate shortcake sandwich. Cut each shortcake in half, laying the bottom half of each on a plate. Top this half with the strawberries, blueberries, chocolate sauce, and whipped cream. Cover this with the other half of the shortcake. Then, add more whipped cream, fruit, and chocolate sauce. Be ready to taste your new favorite dessert!
Chocolate Strawberry Shortcake
- 2 cups (250 g) all-purpose flour
- ¼ cup (29.5 g) baking cocoa
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ⅓ cup (67 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, cold
- ⅔ cup semisweet chocolate chips, plus extra for topping
- ¾ cup (45 g) heavy whipping cream
- 1 large egg, for egg wash
- ½ teaspoon coarse sugar
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt, and sugar.
- Cut in butter and chocolate chips until crumbly.
- Add heavy whipping cream and stir until just moistened.
- Divide dough into 8 patties, about ¾-inches thick. (They will be similar in size and shape to a hockey puck.)
- Place the dough patties onto the lined baking sheet.
- Brush with egg white; sprinkle with coarse sugar and the reserved chocolate chips.
- Bake for 11-13 minutes, or until a toothpick inserted near the center comes out with just a few crumbs. Allow to cool on a cooling rack.
- Cut the cooled chocolate shortcakes in half.
- Place bottom half of shortcake on a plate and cover in strawberries, blueberries, whipped cream, and chocolate sauce.
- Set top layer of shortcake on top. Cover in whipped cream, fruit, and chocolate sauce.
- Serve immediately.
Did you make this recipe?
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