chocolate strawberry shortcake


I’ve been making this recipe for friends for years. To me, there is nothing that says summer more than strawberry shortcake. I grew up with strawberry shortcake at family bbqs, summer dinners at grandma and grandpa’s or when I successfully lobbied my mom at the grocery store on those days when they had the towering display of ingredients in the produce section. The strawberry shortcake of my youth (and which I have a special fondness for) was usually assembled from fresh strawberries, those little yellow cake cups that come six to a package and cool whip.

When I started cooking and baking for myself , I wanted to make everything from scratch. So, I turned to my trusty copy of Joy of Cooking for a recipe for shortcakes. Shortcakes are the easiest thing in the world to make — I whipped up a batch after we had finished dinner last night, while our friends were still recovering from the barrage of dinner dishes. They are kind of like a simple scone, and I have found the Joy of Cooking recipe to be outstanding over the years.

For my version, I fold dark chocolate into the shortcake recipe before baking, and always serve the dish with a healthy (!) dollop of whipped cream.

To veganize this recipe, simply omit the whipped cream garnish and swap the dairy milk for soy milk.

Chocolate Strawberry Shortcake


Shortcakesadapted from Joy of Cooking

  • 2 cups of white flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 6 tablespoons shortening, chilled
  • 3/4 cup milk
  • 1/2 cup dark chocolate chunks (cut from a baking chocolate bar)


  1. Preheat the oven to 450 degrees.
  2. Combine dry ingredients in a medium bowl and whisk to incorporate.
  3. Cut in shortening, working until the shortening/flour mixture resembles breadcrumbs.
  4. Add milk and mix until all the liquid has been absorbed and the dough has formed a ball. Add chocolate chunks.
  5. Continue to knead to ensure dough has taken shape. Take care not to over knead.
  6. Shape into a oval-shaped disk about one inch thick. Cut into wedges.
  7. Place on ungreased cookie sheet and bake for 12 minutes, or until the shortcakes are cooked through and slighlty browned on top.
  8. Remove from oven and let cool.

Berries and Cream

  • 2 cups fresh, ripe strawberries
  • 2 tablespoons sugar
  • 1 cup heavy whipped cream
  • 1 teaspoon vanilla


  1. Slice strawberries and toss with sugar.
  2. Let sit at least 15 minutes to allow strawberries to macerate (release their juices).
  3. Whipped cream and vanilla until stiff peaks form.


  1. Place cooled shortcake on plate and slice in half.
  2. Spoon 1/2 cup strawberries and juice in between the slices and on top.
  3. Garnish with whipped cream.
  4. Enjoy!

4 Responses to “chocolate strawberry shortcake”

  1. 1 Megan

    Yum! This reminds me of chocolate bread pudding…when are you going to post the recipe for that?!

  2. Can I substitute fresh frozen pureed pumpkin for the butternut squash in the soup recipe of the same name?

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