CHOCOLATE STRAWBERRY SHORTCAKES
Shortcake is one of the greatest desserts, especially when using fresh strawberries. These chocolate strawberry shortcakes are a great treat to serve to guests. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened. , Divide dough into 8 patties, about 3/4-in. thick. Place on parchment-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips. , Bake at 400° for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate., To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired.
Nutrition Facts :
COCONUT-CHOCOLATE STRAWBERRY SHORTCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the shortcakes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Transfer to a large bowl and stir in the chocolate chips and 1 cup shredded coconut. Gently fold in the heavy cream mixture using a rubber spatula until just combined.
- Divide the dough into 6 pieces on the prepared baking sheet; pat into 3-inch rounds (about 1 inch high). Brush the rounds with heavy cream and sprinkle with the remaining 1/2 cup shredded coconut. Bake until lightly browned and slightly firm to the touch, about 30 minutes. Let cool on the baking sheet.
- Meanwhile, make the toppings: Toss the strawberries, 1/4 cup brown sugar and the vanilla in a medium bowl; set aside.
- Just before serving, beat the heavy cream, sour cream and the remaining 1/4 cup brown sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Split the shortcakes in half; sandwich the strawberries and cream between the halves.
CHOCOLATE STRAWBERRY SHORTCAKE
Provided by Food Network
Categories dessert
Time 1h5m
Yield 40 mini cupcakes or 16 regular cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line 40 cups from 2 (24-cup) mini cupcake pans or 16 cups from 2 regular-size (12-cup) muffin pans with paper cupcake liners.
- Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth. Pour the wet mixture into the dry mixture and mix with a fork or small whisk. Divide the batter evenly among the prepared cupcake liners. The cups should be filled about 2/3-full, and bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes for the mini cupcakes and about 25 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a rack to cool completely.
- Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with confectioners sugar, if using.
- Combine the confectioners' sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.
CHOCOLATE-STRAWBERRY SHORTCAKE
Layer Chocolate-Strawberry Shortcake with creamy COOL WHIP, fresh berries and drizzled chocolate. This Chocolate-Strawberry Shortcake is a showstopper.
Provided by My Food and Family
Categories Home
Time 1h17m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Heat oven to 400°F.
- Mix first 4 ingredients in large bowl. Stir in 1/2 cup granulated sugar. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add next 3 ingredients; mix well. Pour into 2 greased and floured 9-inch round pans. Mix 2 Tbsp. granulated sugar and the brown sugar; sprinkle over batter.
- Bake 12 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Melt semi-sweet chocolate as directed on package. Place one cake layer on plate; top with half each of COOL WHIP and berries. Cover with second cake layer. Top with remaining COOL WHIP and berries; drizzle with semi-sweet chocolate.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE STRAWBERRY SHORTCAKE
Make and share this Chocolate Strawberry Shortcake recipe from Food.com.
Provided by shysavsianna
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 400 degrees. Grease two 9 inch cake pans.
- Combine first 6 ingredients. But in butter until mixture resembles coarse crumbs. Add milk, until just moistened.
- Bake at 400 degrees for 15 minutes. Cool.
- Strawberries and 1/4 C sugar, let stand 10 minutes.
- Cover shortcake with strawberry mix and whipped cream. Lay shortcake on top and add remaining strawberries and cream. Drizzle with chocolate syrup.
Nutrition Facts : Calories 229.5, Fat 12, SaturatedFat 7.3, Cholesterol 34.5, Sodium 306.1, Carbohydrate 28.6, Fiber 1.8, Sugar 12, Protein 3.6
CHOCOLATE-COVERED STRAWBERRY SHORTCAKE
A casual yet elegant dessert. I posted the recipe for Recipe #360946 separately, then use this recipe to top the shortcakes. The strawberries need to stand for at least 30 minutes, but can be made the day before. Time doesn't include standing time for strawberries.
Provided by diner524
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare shortcakes using Recipe #360946, recipe #360946 but add in the chopped chocolate after cutting in the butter.
- For the chocolate sauce:.
- Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Place chocolate in a bowl and pour cream mixture over. Let stand briefly to melt, then whisk until smooth.
- Strawberries:.
- Crush thawed strawberries in a bowl with a potato masher. Stir in fresh berries, sugar, and lemon juice. Let stand for at least 30 minutes or upt to overnight.
- Whipped Topping:.
- Beat cream, powdered sugar and vanilla together in a bowl with a hand mixer until soft peaks form.
- To Assemble:.
- Halve shortcakes horizontally; coat cut sides with berry juices. Place bottoms on serving dishes, cut side up, then top with chocolate sauce, berries, whipped cream and remaining shortcake halves.
CHOCOLATE STRAWBERRY SHORTCAKES
In place of shortcake or biscuits, this recipe uses chocolate biscuits. Very dense and rich! I believe the recipe came from Fine Cooking magazine.
Provided by Lawsome
Categories Dessert
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Line a heavy baking sheet with parchment.
- Sift the flour, cocoa powder, sugar, baking powder and salt into a large bowl.
- Toss with a fork to combine.
- Cut in the butter with a pastry blender.
- Stir in grated chocolate.
- Combine the cream and vanilla.
- Make a well in the center of the flour mixture and pour in the cream.
- Mix with a fork until the doug is evenly moistened and just combined.
- Gently knead by hand five or six times to pick up any dry ingredients and to create a loose ball.
- Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick.
- Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap and chill for 20 minutes.
- Preheat the oven to 425.
- Remove dough from refrigerator.
- Trim about 1/4 inch from each side to create a nice edge.
- Cut the dough into 9 squares and place them about 2 inches apart on the baking sheet.
- Brush each biscuit with cream and sprinkle with sugar.
- Bake about 18 to 20 minutes.
- Prepare the strawberries by combining the strawberries and sugar in a bowl and set aside.
- Prepare the whipped cream, whip together the whipped cream, sugar and vanilla.
- To assemble the shortcakes:.
- Slice the biscuit in half, place strawberries and whipped cream on bottom half and top with other half of the biscuit.
Nutrition Facts : Calories 691.9, Fat 52.2, SaturatedFat 32.3, Cholesterol 137, Sodium 494.1, Carbohydrate 58.3, Fiber 7.4, Sugar 21.1, Protein 9.1
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