Chocolate Strawberry Shortcake Chocolate Strawberry Shortcake

Chocolate Strawberry Shortcake Image by: Chocolate Strawberry Shortcake Author: Canadian Living

Strawberries and ice cream are a terrific way to top this rich cakey shortcake.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2008


Chocolate Biscuits:


Chocolate Biscuits: In large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda and salt. With pastry blender, cut in butter until crumbly. Whisk together buttermilk, egg and vanilla; add to flour mixture, stirring with fork to make soft dough.

With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat into 1-inch (2.5 cm) thick round. Using 3-inch (8 cm) round cookie cutter, cut out rounds, patting out scraps and cutting more rounds. Place on parchment paper–lined baking sheet.

Topping: Brush biscuits with cream; sprinkle with sugar. Bake in centre of 400°F (200°C) oven for 15 to 20 minutes or until puffed and toothpick comes out clean. Let cool on pan on racks. (Make-ahead: Set aside for up to 6 hours.)

Meanwhile, mix strawberries with sugar; cover and let stand for 20 minutes or until juices form. (Make-ahead: Let stand for up to 2 hours.)

Split biscuit horizontally in half; place bottom half on each plate. Layer with berries, ice cream, chocolate sauce and biscuit top.

Nutritional facts Per serving: about

  • Sodium 474 mg
  • Protein 10 g
  • Calories 566.0
  • Total fat 24 g
  • Cholesterol 88 mg
  • Saturated fat 14 g
  • Total carbohydrate 83 g


  • Iron 23.0
  • Folate 44.0
  • Calcium 20.0
  • Vitamin A 20.0
  • Vitamin C 62.0
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Chocolate Strawberry Shortcake