Chocolate Strawberry Shortcakes are perfect for strawberry season! This recipe is a more decadent and elevated version of strawberry shortcake.
One of my all time favorite desserts is Strawberry Shortcake. My mom would always make this in Summer and if it was a good year for our garden, we would even have strawberry shortcake with our own homegrown strawberries.
I originally made this version as a Valentine’s Day dessert. You know, a play on Chocolate Covered Strawberries… It was quite clever of me, I’ll admit. But it was honestly so good, I make it year round now. Thats how Chocolate Strawberry Shortcakes became a little tradition in my house.
Another unique addition is macerating the strawberries in orange zest and juice. It adds a tangy and zesty aspect to the strawberries that pairs perfectly with the rich chocolate biscuit. Chocolate, Strawberry and Oranges are perfect together, its amazing!
Try this recipe and let me know what you think! Enjoy!
Ingredients
Method
- Wash and cut the strawberries and place in a bowl. Add 1/4 cup of sugar.
- Zest one orange and squeeze the juice from the orange into the strawberries, add a couple tablespoons of water. Let the strawberries macerate in the fridge for at least two hours.
- Preheat the oven to 350F.
- Mix the all the dry ingredients and cut the butter into the dry mixture with your hands until the butter is incorporated (like sand texture). Add the vanilla and milk.Scoop 8 equal biscuits onto a parchment paper lined baking sheet and bake for 12-15 minutes. Let cool completely.
- Cut the shortcake in half, top with macerated strawberries/a little juice and whipped cream. Close the shortcake like a sandwich. Grate some chocolate for garnish or sprinkle with powdered sugar (optional).
