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Chocolate-Covered Strawberry Shortcake

When you can’t decide between strawberry shortcake, or a chocolate dessert, look to this Chocolate-Covered Strawberry Shortcake. Shortcakes loaded with chocolate chunks, then topped with syrupy strawberries, rich chocolate sauce, and fluffy whipped cream are sure to fulfill both your cravings.

Chocolate-Covered Strawberry Shortcake

Like chocolate-covered strawberries meet strawberries and cream, this take on classic strawberry shortcake is the perfect summer dessert
Prep Time40 mins
Cook Time50 mins
Cooling2 hrs
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Cake Balls, Chocolate-Covered Strawberry Shortcake, Dark Chocolate, Strawberry crunch, white chocolate
Servings: 6
Calories: 664kcal

Ingredients

THE SHORTCAKES, WHISK

  • cups All-purpose flour
  • 3 tbsp. Sugar
  • 1 tbsp. Baking powder
  • ½ tsp. Table salt
  • 4 tbsp. Cold unsalted butter, cubed
  • ¼ cup Chopped semisweet bar chocolate
  • ½ cup Heavy cream
  • cup Plain yogurt
  • Heavy cream
  • Sanding or granulated sugar

THE TOPPINGS, CRUSH

  • 1 box Frozen strawberries in syrup (10 oz.), thawed
  • 4 cups Halved fresh strawberries
  • ¼ cup Sugar
  • 2 tsp. Fresh lemon juice

BRING TO A SIMMER

  • cup Heavy cream
  • 1 tbsp. Light corn syrup
  • 4 oz. Chopped semisweet bar chocolate

BEAT

  • ½ cup Heavy cream
  • 2 tbsp. Powdered sugar
  • ½ tsp. Pure vanilla extract

Instructions

  • Preheat oven to 425°; line a baking sheet with parchment paper.

The Shortcakes

  • Whisk together flour, 3 Tbsp. sugar, baking powder, and salt in a bowl.
  • Cut butter into flour mixture using a pastry blender until butter is the size of peas, then add ¼ cup chocolate. Stir together ½ cup cream and yogurt in a second bowl, add to flour mixture, and blend with a fork just until dough comes together.
  • Pat out dough on a lightly floured surface into a circle about 1-inch thick. Using a 2½-inch round cutter, cut out as many shortcakes as possible and place on prepared baking sheet. Gently press scraps into a 1-inch-thick circle and cut remaining biscuits.
  • Brush shortcakes with cream and sprinkle with sanding sugar. Bake until golden, about ⏰ 15 minutes.

The Toppings

  • Crush thawed strawberries in a bowl with a potato masher. Stir in fresh strawberries, ¼ cup sugar, and lemon juice. Let stand at least 30 minutes or up to overnight.
  • Bring ⅓ cup cream and corn syrup to a simmer in a small saucepan over medium heat. Place 4 oz. chocolate in a bowl and pour cream mixture over. Let stand briefly to melt, then whisk until smooth.
  • Beat ½ cup cream, powdered sugar, and vanilla in a bowl with a hand mixer until soft peaks form.
  • Halve shortcakes horizontally; coat cut sides with strawberry juices. Place bottoms on serving dishes, cut side up, then top with chocolate sauce, strawberries, whipped cream, and remaining shortcake halves.

Notes

Per serving, Calories: 664

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories664
  • % Daily Value *
  • Total Fat 37g 57%
    • Saturated Fat 23g 115%
  • Cholesterol 95mg 32%
  • Sodium 503mg 21%
  • Total Carbohydrate 80g 27%
    • Dietary Fiber 4g 16%
  • Protein 8g 16%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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