Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes
Chocolate Strawberry Shortcakes
Serving the berries and cream on top is easier than splitting the biscuits, and it's a fun and pretty twist.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Mixer Berry Chocolate Citrus Dairy Fruit Dessert Bake Freeze/Chill Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 1/8 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 cups all purpose flour
  • 1/4 cup fresh orange juice
  • Carbohydrate 60 g(20%)
  • Cholesterol 76 mg(25%)
  • Fat 24 g(36%)
  • Fiber 5 g(19%)
  • Protein 6 g(13%)
  • Saturated Fat 14 g(72%)
  • Sodium 311 mg(13%)
  • Calories 466

PreparationFor 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.

PreparationFor 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.