Chocolate Strawberry Shortcake

The best part of the dinner party was probably the end when we topped off the evening with chocolate strawberry shortcake. This was a brand new recipe that I was a little nervous about as I pulled it out of the oven, but it ended up being one of my favorite desserts I have made.

I snagged this picture from the website I found the recipe on. I would have loved to include one of my own but we ate so quickly that I didn't have time to take a decent picture. It looked more like a giant blob of Chantilly Cream (that's fancy for the best whipped cream ever) which makes for a terrible blog picture. 

The blog is called Domestic Fits: Cooking, Baking, Crafts, Parties and other fits of domesticity... yup, that sounds about right when describing my life. 

Chocolate Strawberry Shortcake

Shortcakes:

1 1/2 cups of flour

1/2 cup cocoa powder

1/2 tsp sea salt

1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup sugar

1 stick (8 tbs) butter, cut into small cubes

1/4 cup whole milk

1/4 cup of carbonated water

1/4 cup cold brewed coffee (can use coffee made with instant coffee powder)

Strawberries:

2 1/2 cups of chopped strawberries

1/2 cup of powdered sugar

1 tsp lemon juice

ChantillyCream:

1 cup whipped cream

1/4 -1/2 cup powdered sugar (depending on your desired level of sweetness)

1/2 tsp real vanilla extract

In a food processor combine the flour, cocoa powder, salt, baking powder, baking soda and sugar and pulse until combined. Add the butter and process until it is all incorporated and it resembles coarse meal. Add the milk, water and coffee and process until combined. These are more like drop biscuits than roll ‘em out and cut ‘em variety. Take about 1/4 a cup of the dough and form a disk, about one inch high, with your hand place it on a baking sheet covered with parchment paper.

Put your shortcakes in the fridge and allow to chill for 20 minutes while you preheat your oven to 350.  Bake for about 18-20 minutes. Allow to cool.

In a bowl, combine your strawberries, powdered sugar and lemon juice. mix until combine and allow to sit for 10 minutes.

Chantillycream sounds super fancy, but in reality it’s just whipped cream that you make with powdered sugar instead of granulated sugar. It has a slightly different taste and texture that goes well with this recipe. In the bowl of a stand mixer, combine the cream, powdered sugar (between 1/4 cup and 1/2 cup depending on how sweet you like it) and vanilla extract. Beat on high for 3-5 minutes or until stiff peaks form.

Once your shortcakes have cooled, assemble and serve immediately.

Until next time.

Enjoying D.C.