Irresistible Chocolate-Covered Strawberry Shortcake
A delightful dessert combining juicy strawberries, fluffy shortcake, and rich semi-sweet chocolate, topped with whipped cream. Perfect for any occasion and easy to prepare in about 45 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 pound (450 g) fresh strawberries, hulled and halved
- 6 ounces (170 g) semi-sweet chocolate, chopped or chips
- 2 cups (250 g) all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/4 cup (50 g) granulated sugar, plus extra for sprinkling
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 3/4 cup (180 ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream, chilled
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, granulated sugar, and salt. Add cold, cubed butter and cut into the dry ingredients using a pastry cutter or fork until mixture resembles coarse crumbs.
- Slowly pour in milk and vanilla extract. Stir gently with a wooden spoon until just combined; dough will be sticky.
- Turn dough onto a floured surface and pat into a 1-inch thick rectangle. Cut out 6-8 rounds using a 3-inch diameter cutter. Place on baking sheet, sprinkle with sugar, and bake for 12-15 minutes until golden brown. Cool completely on a wire rack.
- Hull and halve strawberries, toss with 1-2 tablespoons sugar, and let macerate for 15 minutes.
- Whip heavy cream with powdered sugar in a chilled bowl until soft peaks form.
- Melt chocolate using a double boiler or microwave in short bursts until smooth and glossy. Let cool slightly to thicken but remain pourable.
- Slice cooled shortcakes in half horizontally. Spread whipped cream on bottom halves, add macerated strawberries, then drizzle or dip top halves in melted chocolate. Place chocolate-covered tops on berries and finish with a dollop of whipped cream and a strawberry if desired.
- Chill assembled shortcakes in the refrigerator for 15-20 minutes before serving.
Notes
Keep butter cold for flaky shortcakes. Do not overmix dough to avoid toughness. Chill bowl and beaters before whipping cream. Melt chocolate gently to avoid burning. Chill assembled shortcakes before serving to set chocolate and meld flavors. Use room temperature milk for smooth dough. Optional: add a pinch of cinnamon to dough for warmth. Variations include gluten-free flour, dairy-free substitutes, and different chocolate types.
Nutrition
- Serving Size: 1 shortcake piece
- Calories: 350400
- Fat: 1822
- Carbohydrates: 4045
- Protein: 56
Keywords: chocolate-covered strawberry shortcake, strawberry shortcake, chocolate dessert, easy dessert, homemade dessert, summer dessert