Chocolate Lover's Strawberry Shortcakes Recipe
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.
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.
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 1/4 cup confectioners' sugar
- 1/3 cup confectioners' sugar
- 1 tube (16.3 ounces) large refrigerated buttermilk biscui
- 1 tablespoon baking cocoa
- assembly:
- 2 cups sliced fresh strawberries or frozen sliced strawbe thawed and drained
- 2 tablespoons baking cocoa
- hot fudge ice cream topping warmed
- Carbohydrate 18.2531000467573 g
- Cholesterol 20.55 mg
- Fat 8.31260833338028 g
- Fiber 0.871500020027161 g
- Protein 0.98475 g
- Saturated Fat 5.15649416667606 g
- Serving Size 1 1 serving (38g)
- Sodium 443.150834218433 mg
- Sugar 17.3816000267302 g
- Trans Fat 0.406570833332395 g
- Calories 142 calories
Step-by-step
- Preheat oven to 350degrees. 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.
Scaling the Shortcake Base
Monitoring the oven closely during the 12 to 14 minute bake time prevents the cocoa-dusted biscuits from burning. Baking cocoa burns easily at 350 degrees Fahrenheit if left unattended too long. When halving this recipe for smaller households, divide the single tube of biscuits manually. Two tablespoons of baking cocoa combined with confectioners' sugar provides enough dry coating for a single 16.3-ounce tube. Double the batches carefully on separate baking sheets to maintain proper heat circulation inside standard kitchen ovens. Crowding pans traps steam, resulting in dense, unevenly cooked biscuits instead of light, flaky shortcakes.
Balancing Textures and Components
Whipping heavy cream requires chilled equipment to trap air efficiently. Metal bowls placed in the freezer for ten minutes yield soft peaks faster than room-temperature glass. Pair these rich, chocolate-coated pastries with unsweetened black coffee or espresso to cut through the heavy fats of the whipped cream and warm fudge topping. Keep assembled portions minimal because dressed strawberries release moisture quickly, which softens the pastry base within minutes of plating.
