Sunday, September 19

Chocolate Strawberry Shortcake

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Chocolate Strawberry Shortcake Recipe

By Tammy Algood Published: April 1, 2016

  • Yield: 8 Servings



  1. Preheat the oven to 450 degrees. Line a cookie sheet with parchment paper and set aside.
  2. In a mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir in the chopped chocolate. With a pastry cutter or 2 forks, cut in 8 tablespoons of the butter until the mixture resembles coarse crumbs. Stir in the cream. With a large spoon, plop 8 mounds of dough onto the prepared pan. Melt the remaining butter and brush over the tops. Sprinkle the raw sugar over each mound. Bake 12-14 minutes or until a tester inserted in the center comes out clean. Cool slightly on a wire rack, then split and serve with fresh strawberries and whipped cream.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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