Chocolate Strawberry Shortcake

(from BearNakedBaker’s recipe box)

I do not use egg wash, just sprinkle shortcakes with turbinado before baking. Read entire recipe BEFORE you start. I put all the berries on the inside before replacing top, when assembling.

Source: BNB

Prep time: 20 minutes
Cook time: 20 minutes
Serves 8 people

Categories: Chocolate


  • 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 miniature chocolate chips
  • 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 or granulated sugar
  • 3/4 cup hot fudge ice cream topping


  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 350* for 15-20 minutes or until toothpick inserted in 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. Replace shortcake tops; top with remaining berries (optional) ,whipped cream and drizzle with fudge topping.

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