All of the chocolate lovers out there will love this Chocolate Strawberry Shortcake Recipe. It is beyond delicious and made with refrigerated biscuits and homemade chocolate whipped cream. A chocolate twist on a classic strawberry shortcake recipe. It is the perfect way to end a summer day with family and friends.
Dessert recipes like this refreshing summer shortcake are the perfect dessert to enjoy in summer. Like this Homemade Chocolate Whipped Cream, Chocolate Chunk Zucchini Brownies, or Chocolate Chunk Zucchini Brownies
My recipe is on the stands. Chocolate Lover’s Strawberry Shortcakes is in the April/May issue of Taste of Home Magazine. I’m so excited to be part of such a great magazine. Taste of Home is such a wonderful group of people, and I’m proud to call them my Taste of Home family.
Ingredients
Biscuits
- confectioners’ sugar
- baking cocoa
- large buttermilk biscuits such as Pillsbury
Strawberries
- sliced fresh strawberries or 2 cups of frozen thawed and drained
- sugar
Chocolate Whipped Cream
- heavy whipping cream
- baking cocoa
- confectioners’ sugar
Optional Topping
- Hot Fudge Sauce such as Smuckers
How to Make Chocolate Strawberry Shortcake
- Preheat the oven to 350 degrees.
- In a medium-sized bowl, mix the cocoa and confectioners’ sugar
- Dip the refrigerated biscuits into the chocolate mixture
- Bake according to the package directions
- Allow the biscuits to cool off a little bit
- Meanwhile, place the strawberries in a large bowl and toss them with sugar; leave the strawberries alone to absorb the sugar.
- In another mixing bowl, make the chocolate whipped cream by beating the whipped cream and chocolate together until it thickens up.
- Add the confectioners’ sugar and continue to mix until you see soft peaks
- Assemble the biscuits by splitting them open, scooping out some whipped cream onto one side, adding a scoop of strawberries, and closing it up with the other half of the biscuit.
- Serve with additional whipped cream, strawberries, and hot fudge
Recipe
Chocolate Lover’s Strawberry Shortcake
Ingredients
Biscuits
- ¼ cup confectioners' sugar
- 1 Tbsp. baking cocoa
- 16 oz. large buttermilk biscuits such as Pillsbury
Strawberries
- 2 cups sliced fresh strawberries or 2 cups of frozen thawed and drained
- 1 Tbsp. sugar
Chocolate Whipped Cream
- 1 cup heavy whipping cream
- 2 Tbsp. baking cocoa
- ⅓ cup confectioners' sugar
Optional Topping
- 1 cup Hot Fudge Sauce such as Smuckers
Instructions
- Preheat the oven to 350 degrees
- In a medium sized bowl, mix the cocoa and confectioners’ sugar together
- Dip the refrigerated biscuits into the chocolate mixture
- Bake according to the package directions
- Allow the biscuits to cool off a little bit
- Meanwhile, place the strawberries in a large bowl and toss with sugar, leave the strawberries alone to absorb the sugar
- In another mixing bowl, make the chocolate whipped cream by beating the whipping cream and chocolate together until it thickens up
- Add the confectioners’ sugar and continue to mix until you see soft peaks
- Assemble the biscuits by, splitting the biscuits open, scooping out some whipped cream onto one side, adding a scoop of strawberries, and closing it up with the other half of the biscuit
- Serve with additional whipped cream, strawberries, and hot fudge
