Best 7 Chocolate Lovers Strawberry Shortcakes Recipes

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Calling all chocolate and strawberry enthusiasts! If you're looking for a delectable dessert that combines the rich flavors of chocolate and the sweet tartness of strawberries, then chocolate lovers strawberry shortcakes are the perfect treat for you. These delightful shortcakes are a symphony of textures and flavors, with a moist and fluffy chocolate cake base, a creamy and tangy strawberry filling, and a light and airy whipped cream topping. Whether you're entertaining guests or simply craving a special dessert, these chocolate lovers strawberry shortcakes are sure to satisfy your sweet tooth.

Here are our top 7 tried and tested recipes!

CHOCOLATE STRAWBERRY SHORTCAKE



Chocolate Strawberry Shortcake image

I like to serve this shortcake on Valentine's Day. It's really good and looks nice on the table. I have had this recipe for over 40 years.

Provided by Login

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 10

Number Of Ingredients 12

2 cups all-purpose flour
⅓ cup white sugar
¼ cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup milk
2 pints strawberries, sliced
¼ cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons chocolate syrup

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
  • In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
  • In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
  • Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 49.1 g, Cholesterol 26.4 mg, Fat 19 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 13.7 g, Sodium 476.5 mg, Sugar 26 g

CHOCOLATE STRAWBERRY SHORTCAKES



Chocolate Strawberry Shortcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 6 shortcakes

Number Of Ingredients 14

1 cup all-purpose flour, plus more for dusting
1/3 cup granulated sugar
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
3 ounces milk chocolate, roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
Raw or turbinado sugar, for sprinkling
1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
1/4 cup granulated sugar
1 cup heavy cream

Steps:

  • Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
  • Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
  • Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
  • Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.

CHOCOLATE STRAWBERRY SHORTCAKES



Chocolate Strawberry Shortcakes image

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

1 quart fresh strawberries, sliced
2/3 cup sugar, divided
2 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter
2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
3/4 cup half-and-half cream
1 large egg white, lightly beaten
1 tablespoon coarse sugar
1/2 pint heavy whipping cream
3 tablespoons confectioners' sugar
3/4 cup hot fudge ice cream topping
10 fresh strawberries or grated chocolate, optional
Grated chocolate, optional

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 :

CHOCOLATE LOVER'S STRAWBERRY SHORTCAKES



Chocolate Lover's Strawberry Shortcakes image

As a mom of four, I appreciate shortcut recipes. This one uses refrigerated biscuits, giving me time for special touches, like adding homemade whipped cream and hot fudge. -Melissa Haines, Valparaiso, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 shortcakes.

Number Of Ingredients 9

1/4 cup confectioners' sugar
1 tablespoon baking cocoa
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
2 cups sliced fresh strawberries or frozen sliced strawberries, thawed and drained
1 tablespoon sugar
1 cup heavy whipping cream
2 tablespoons baking cocoa
1/3 cup confectioners' sugar
Hot fudge ice cream topping, warmed

Steps:

  • Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and cocoa until blended. Dip biscuits in cocoa mixture to coat; shake off excess., Place 2 in. apart on an ungreased baking sheet. Bake 12-14 minutes or until lightly browned. Remove from pan to a wire rack to cool slightly., In a small bowl, toss strawberries with sugar. In another bowl, beat cream and cocoa until cream begins to thicken. Add confectioners' sugar; beat until soft peaks form., To serve, split shortcakes in half. Fill with strawberries and half of the whipped cream. Serve with fudge topping and remaining whipped cream.

Nutrition Facts : Calories 332 calories, Fat 18g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 628mg sodium, Carbohydrate 40g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE STRAWBERRY SHORTCAKES



Chocolate Strawberry Shortcakes image

Provided by Lori Longbotham

Categories     Mixer     Berry     Chocolate     Citrus     Dairy     Fruit     Dessert     Bake     Freeze/Chill     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 17

Biscuits
1 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 tablespoon baking powder
1/8 teaspoon salt
1 cup chilled whipping cream
1/2 teaspoon vanilla extract
Strawberries
2 pounds small strawberries, hulled, quartered (about 3 1/2 cups)
8 tablespoons powdered sugar, divided
1/4 cup fresh orange juice
2 tablespoons Grand Marnier or other orange liqueur
1/2 teaspoon finely grated orange peel
Pinch of salt
1/2 cup chilled whipping cream
1/2 cup chilled sour cream

Steps:

  • For biscuits:
  • Preheat oven to 400°F. Line baking sheet with parchment. Whisk first 5 ingredients in large bowl. Using electric mixer, beat cream and vanilla in medium bowl until firm peaks form. Stir cream into flour mixture until moist clumps form. Transfer mixture to lightly floured surface and knead gently until dough forms ball, about 10 turns. Pat dough out to 3/4-inch thickness. Using 3-inch cutter, cut out biscuits. Gather dough, pat out again, and cut out total of 6 biscuits. Place biscuits on prepared baking sheet.
  • Bake biscuits until toothpick inserted into centers comes out clean, about 15 minutes. Transfer to rack; cool. DO AHEAD Can be made 6 hours ahead. Let stand at room temperature.
  • For strawberries:
  • Stir strawberries, 6 tablespoons powdered sugar, and next 4 ingredients in medium bowl. Cover and chill at least 1 hour and up to 2 hours.
  • Using electric mixer, beat chilled whipping cream, sour cream, and remaining 2 tablespoons powdered sugar until soft peaks form. Place 1 biscuit on each of 6 plates. Place large spoonful of berries with juices atop biscuits. Top with whipped cream. Pass remaining berries alongside.

CHOCOLATE-STRAWBERRY SHORTCAKE



Chocolate-strawberry Shortcake image

I'd forgotten about some of my strawberry recipes until I joined the strawberry recipe swap. This is one of my favorites but I'm partial to the chocolate/strawberry combo with anything! This cakes it great just as a cake as is the glaze, but combine them all together and WOWSERS! Enjoy fellow chocolate/strawberry lovers, it makes a spectacular presentation.

Provided by LAURIE

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 19

6 ounces semi-sweet chocolate baking squares, for baking
3/4 cup butter or 3/4 cup margarine
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups water
2 pints fresh strawberries, cut in half, lengthwise
5 -6 additional whole berries (to garnish)
2 tablespoons sugar
1 teaspoon vanilla
3 1/2 cups Cool Whip, thawed
3 ounces semi-sweet chocolate baking squares, for baking
3 tablespoons water
1 tablespoon butter or 1 tablespoon margarine
1 cup powdered sugar
1/2 teaspoon vanilla

Steps:

  • Make cake.
  • Preheat oven to 350, and grease and flour 2 9inch round layer pans.
  • Microwave 6 chocolate and 3/4 cup margarine in large microwavable bowl on high 2 minutes until margarine is melted.
  • Remove and stir until chocolate is completely melted.
  • Stir 1 1/2 cups sugar into melted chocolate til well blended.
  • Beat in eggs one at a time with electric mixer.
  • Mix well.
  • Add 2 tsp vanilla.
  • Add ½ cup of flour, baking soda and salt, mixing well.
  • Beat in remaining 2 cups flour alternating with the water until smooth.
  • Bake 35 minutes until toothpick inserted comes clean.
  • Cool in pans 10 minutes then remove from pans and cool on wire racks.
  • Make glaze.
  • In microwavable bowl, put 3 sqrs chocolate, 3 TBS water and 1 TBS margarine on high 1-2 minutes, until chocolate is almost melted, stirring once during cooking.
  • Remove from oven and stir until chocolate is completely melted.
  • Stir in powdered sugar and 1/2 tsp vanilla until smooth.
  • (If thinner glaze is desired add ½ -1 tsp more water).
  • Dip 5-6 garnish berries lightly into glaze and set on wax paper lined plate in refrigerator to slightly firm up.
  • To assemble cake.
  • Mix strawberries, 2 TBS sugar and 1 tsp vanilla together.
  • Place one cake layer on serving plate, flat side up, (place small strips of wax paper all around the sides of cake to catch drips).
  • Spoon ½ of strawberries top of cake, laying them as flat as possible.
  • Drizzle with ½ of the glaze over berry mixture and down sides of cake.
  • Top with ½ of the cool whip.
  • Repeat layer.
  • Remove wax paper strips.
  • Garnish with chocolate covered strawberries.
  • Refrigerate.

Nutrition Facts : Calories 561.1, Fat 26.1, SaturatedFat 16.9, Cholesterol 85.9, Sodium 317.6, Carbohydrate 80.2, Fiber 3.1, Sugar 56.6, Protein 6

CHOCOLATE-COVERED STRAWBERRY SHORTCAKE



Chocolate-Covered Strawberry Shortcake image

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

1/4 cup semisweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon light corn syrup
4 ounces semisweet chocolate, chopped
1 (10 ounce) box frozen strawberries in syrup, thawed
4 cups strawberries, hulled and halved
1/4 cup sugar
2 teaspoons fresh lemon juice
1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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.

Tips:

  • For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
  • If you don't have a pastry blender, you can use two knives to cut the butter into the flour.
  • Be sure to chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from sticking to the pan.
  • When baking the shortcakes, keep an eye on them so that they don't overcook. They should be golden brown on top.
  • While the shortcakes are cooling, make the chocolate ganache. This is a simple mixture of chocolate and cream that is poured over the shortcakes.
  • For the strawberry filling, simply slice the strawberries and toss them with some sugar.
  • To assemble the shortcakes, place a shortcake on a plate and top it with some strawberries and chocolate ganache. Repeat with the remaining shortcakes.

Conclusion:

Chocolate Lovers' Strawberry Shortcakes are a delicious and decadent dessert that is perfect for any occasion. They are easy to make and can be customized to your liking. Whether you like your shortcakes with dark chocolate, milk chocolate, or white chocolate, there is a recipe in this article that you will enjoy.

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