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. In honor of Valentines Day, I wanted to create something new that wasn’t typical of the holiday. That’s when it hit me, nothing is more Valentine’s Day than chocolate covered strawberries so I decided to make a play on the classic dessert. This is how Strawberry Chocolate Shortcake was born. I have to tell you, I will be making this every year now, it’s THAT good.
Strawberry Chocolate Shortcake
A romantic version of the classic strawberry shortcake.
- February 9, 2021
- 6
- 1 hr
- Print this
Ingredients
- For the cake:
- 2 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 cup butter, cold and cut into cubes
- 1/2 tsp salt
- 1/4 cup cocoa powder
- 1 tsp vanilla
- 1 egg (optional)
- 1 cup milk
- For the strawberries:
- 1 large pack of strawberries
- 1 orange
- 1/4 cup sugar
Directions
- Step 1
- Mix the dry ingredients and cut the butter into the dry mixture with hands until the butter is incorporated. Add the vanilla and milk. Add an egg if you’d like a cake like shortcake, it will be more like a biscuit without the egg.
- Step 2
- Scoop into a muffin tin or cupcake pan and bake for 12-15 minutes at 350. Let cool completely.
- Step 3
- Cut the strawberries and 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 an hour.
- Step 4
- Cut the shortcake, top with macerated strawberries/a little juice and whipped cream. Close the shortcake like a sandwich. Grate some chocolate for garnish (optional).
