Chocolate shortcake with strawberries

Votes: 1

How to Make Chocolate Strawberry Shortcake

Time: 1 hour 5 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 546, total fat 33 G., saturated fats 20 G., proteins 8 G., carbohydrates 59 G., fiber 4 G., cholesterol 154 mg, sodium 199 mg, sugar 37 G.

Add chocolate to a classic strawberry shortcake for an even more delicious and sophisticated dessert. Instead of vanilla shortcakes, you'll get chocolate shortcakes, even with chocolate flakes—a true treat for those with a sweet tooth! Top them with fresh strawberries and soft whipped cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shortcake

1 cup premium flour + extra for dusting
1/3 cup granulated sugar
2 tablespoons cocoa powder
3/4 tsp baking powder
1/4 teaspoon salt
4 tablespoons chilled unsalted butter, cut into pieces
90 milk chocolate, finely chopped
2 large eggs
1/4 cup heavy cream
1 tsp vanilla extract
Raw sugar or turbinado, for sprinkling

Toppings

1 cup strawberries, hulled and halved or quartered (about 3 cups)
1/4 cup granulated sugar
1 cup heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, milk chocolate, cocoa, turbinado sugar, eggs, cream, strawberry

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 200°C. Line a baking sheet with parchment paper.
Shortcakes:

In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, and salt. Rub the butter into the flour mixture with your fingers until it resembles sand. Stir in the chocolate. In a measuring cup, combine 1 egg, cream, and vanilla extract; fold into the flour mixture with a fork and mix until a rough dough forms (there will be some dry bits). Turn the dough out onto a lightly floured surface and flatten it out to a thickness of 4 cm. Cut out 6 circles with a knife or cookie cutter.

Place the dough circles on a baking sheet and freeze for 20 minutes. Beat the remaining egg, brush the dough with it, and sprinkle with raw sugar. Bake until set, about 20 minutes. Transfer the cookies to a wire rack and let cool.
Meanwhile, prepare the topping.:

Combine half the strawberries and half the sugar in a bowl; set aside. Place the remaining strawberries and sugar in a saucepan; cook over medium heat, mashing with a fork until a thick puree forms, about 10 minutes. Let cool completely. Whip the cream with an electric mixer until medium peaks form; fold into the strawberry puree.
Break the cookies in half horizontally. Spread some strawberry cream and the reserved fruit on the bottom halves; top with the cookie tops. Top with strawberry cream and the remaining berries.