Ingredients for Chocolate Strawberry Shortcake
- 1 3/4 cups All Purpose Flour
- 6 tablespoons Granulated Sugar
- 2 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- Shortening
- 2/3 cup Buttermilk
- 1 (1.8 ounce) bar Unsweetened Chocolate, chopped
- 2 tablespoons Brown Sugar
- 1 1/2 teaspoons Orange Liqueur
- 6 ounces Semi-Sweet Chocolate, chopped
- 1 quart fresh Strawberries
- 1 (8 ounce) container Frozen Whipped Topping, thawed
- 6 tablespoons cold Butter, cut into cubes
- 1 tablespoon Lemon Juice
- Unspecified quantity Heavy Cream (mentioned as an alternative to Frozen Whipped Topping)
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How to Make Chocolate Strawberry Shortcake
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
- Use a 2-inch biscuit cutter or a knife to cut out shortcakes.
- Place the shortcakes onto a baking sheet and bake for 12-15 minutes, or until golden brown.
- While the shortcakes are baking, hull and slice the strawberries.
- In a medium bowl, gently toss the strawberries with 2 tablespoons of sugar and 1 tablespoon of lemon juice.
- Melt the chocolate chips in a double boiler or microwave.
- Dip the strawberries in the melted chocolate and place them on a wax paper-lined baking sheet to set.
- Once the shortcakes are cool, whip the heavy cream with the remaining sugar until stiff peaks form.
- Assemble the shortcakes by layering a shortcake, whipped cream, sliced strawberries, and a chocolate-dipped strawberry.
- Repeat layers as desired. Top with remaining whipped cream and chocolate-dipped strawberries.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
166g
Fat
98g
Carbs
21g
