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Chocolate strawberry shortcake
A classic and foolproof recipe that will lead to some 'wow's at dessert time.
SERVES
8
Ingredients
For the chocolate shortcake:
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 cup Dutch cocoa
- 1/2 cup sugar & additional for dipping
- 1/4 teaspoon kosher salt
- 1 cup dried strawberries
- 1 cup semi-sweet chocolate chips
- 2 cups heavy cream
For the strawberry sauce:
- 2/3 cup granulated sugar
- 1 vanilla bean, split
- 3 cups strawberries, cut in half
- 2 tablespoons cornstarch
- 2 cups whipped sweet cream
Directions
For the shortcake:
- Preheat oven to 400F. Stir flour, baking powder, cocoa, sugar and salt together until combined, then stir in dried strawberries & chocolate chips. Add the cream and stir until dough comes together.
- Turn out onto cutting board and use your hands to press the dough until mixed. Then form medium sized rounds with the dough and form rectangular shapes using your fingers.
- Sprinkle sugar on top of each rectangle, pressing lightly so it adheres. Place five centimeters apart on an ungreased baking sheet. Bake 20-25 minutes or until they spring back when pressed lightly.
For the strawberry sauce:
- In saucepan, bring sugar, vanilla bean and 3/4 cup water to boil; reduce heat to medium and simmer for three minutes.
- Add the strawberries and return mixture to simmer.
Stir cornstarch with two tablespoons cold water; stir into strawberry mixture and cook, stirring, for one minute or until thickened. Discard vanilla bean. - Cut shortcakes in half lengthways, spoon the strawberries into the centre, top with other half. Finish with whipped cream and icing sugar.
