Chocolate Strawberry Shortcake Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Keep a small bowl of ice water nearby for the butter handling step.

Combine dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon unsweetened cocoa powder, 3 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine salt until evenly distributed.

Cut in butter

Add 6 tablespoons cold unsalted butter (cut into small cubes) to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 minutes). Work quickly so butter stays cold.

Add liquids

In a measuring cup, whisk together 1 cup cold milk, 3 tablespoons buttermilk, and 1 teaspoon vanilla extract. Pour the wet mixture into the dry mixture and stir gently with a fork until a shaggy, slightly sticky dough forms. Do not overmix; there should still be some dry patches.

Shape and cut biscuits

Turn dough out onto a lightly floured surface and gently pat to about 1-inch thickness. Fold the dough over itself once to create layers, then pat to 1-inch again. Use a 2 1/2-inch round biscuit cutter (or a floured glass) to cut 8 shortcakes. Press scraps together only once to cut remaining biscuits.

Egg wash and bake

Beat 1 whole egg with a teaspoon of water and brush the tops of the biscuits lightly for a glossy finish. Place on prepared baking sheet about 1 inch apart. Bake in preheated oven for 12–15 minutes, until tops are set and a toothpick inserted in center comes out clean. Remove and cool on a rack at least 10 minutes.

Macreate strawberries

While biscuits bake, place 1 lb hulled and sliced strawberries in a medium bowl. Sprinkle 3 tablespoons granulated sugar and 1 tablespoon lemon juice over strawberries. Gently toss to combine. Let sit 15–20 minutes so strawberries release juices.

Optional thicken syrup

If you prefer thicker syrup, stir 1 teaspoon cornstarch into 1 tablespoon cold water until smooth. Transfer strawberries and their juices to a small saucepan and bring to a gentle simmer over medium-low heat. Whisk in cornstarch slurry and cook 1–2 minutes until slightly thickened. Remove from heat and let cool to warm or room temperature.

Chill equipment

For best results chill the bowl and beaters in the refrigerator for 10–15 minutes before whipping.

Whip cream

In the chilled bowl, pour 1.5 cups heavy whipping cream. Add 3 tablespoons confectioners' sugar, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness if needed. Do not overbeat; stop when peaks hold shape but are still silky.

Slice each cooled shortcake horizontally with a serrated knife to create a top and bottom.

Spoon a generous layer (about 2–3 tablespoons) of the macerated strawberries and some of their syrup onto each bottom half.

Pipe or spoon about 2–3 tablespoons of chocolate whipped cream over the strawberries.

Place the top half of the shortcake on each and add a final dollop of whipped cream and a few extra sliced strawberries on top.

Garnish with chocolate shavings or mini chocolate chips (about 1/4–1/2 teaspoon per shortcake) and a mint leaf. Serve immediately.