Chocolate Strawberry Short Cakes

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Happy June, everyone! The summer season is upon us, which I’m sure makes everyone very, very happy, especially those of us who had the brutal winters. And if your summers are like mine were growing up, then ‘tis the season for strawberry short cake!

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Strawberry short cake was quite the popular dessert in my family or origin all summer long. My mom would buy the little individual sponge cakes that are shaped like a small, shallow bowl, fill them with sweetened, lightly macerated strawberries, and freshly whipped cream.

And though I wasn’t one to pass up dessert of any kind as a kid (save coconut), I actually didn’t care for the sponge cakes all that much. Don’t get me wrong, I still ate them; I mean, it was cake – hello! But the minute I discovered that lots of people use biscuits as the cakey vehicle for their strawberry short cakes, well, I had to make the switch.

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And now for a twist – how about we make the biscuit part with chocolate, and then drizzle chocolate syrup over the whole thing? Yes, please! This version may not be traditional, but it’s really amazing. Matt described it as the love child of chocolate covered strawberries and regular strawberry short cake. He’s correct. And after you try this, you’ll conclude that they should hook up more often.

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Happy summer, everyone! Enjoy yourself some strawberry short cake, chocolate or not!

{One Year Ago: Chile de Arbol Salsa}

Source: adapted from The Bon Appetit Cookbook by Barbara Fairchild

Ingredients:

SHORT CAKES:
2 cups all-purpose flour
½ cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tbs baking powder
½ tsp kosher salt
8 tbs unsalted butter, very cold, chopped
1 cup heavy cream, whole milk, or buttermilk, or some combination thereof
1 cup semi-sweet chocolate chips

2 pints fresh strawberries, hulled and sliced
1 tbs raw sugar
Chocolate syrup or fudge sauce
Sweetened whipped cream

Directions:
First, make the chocolate short cakes. Preheat your oven to 400 F. Line a baking sheet with parchment paper or a silpat. Set aside.
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, and salt. Add the butter, and using a pastry blender or two knives, cut the butter into the flour mixture until it resembles the size of peas. Add the cream or milk, plus the chocolate chips. Stir gently together with a spatula until the flour mixture is completely coated and is starting to come together. Knead with well-floured hands a few times until it comes together completely.
Transfer the dough to a floured surface and pat it out to about 1 inch in height. Flour a 3 inch round biscuit cutter and stamp out 8 biscuits. Reroll the scraps if need be.
Transfer the rounds to the prepared baking sheet and bake for 12-15 minutes. Remove and let cool completely.
When you are ready to serve, add the strawberries to a large mixing bowl and toss thoroughly with the raw sugar. Let them sit while you prepare the whipped cream, or about 5-8 minutes.
To serve, split open the biscuits and lay the bottom half on a dessert plate. Top with a generous helping of macerated strawberries plus their juices. Drizzle chocolate syrup over the strawberries, then dollop with whipped cream. Place the biscuit top on top or on the side. Serve immediately.

One response to “Chocolate Strawberry Short Cakes

  1. Pingback: Summer Produce Recipe Round-Up | The Texan New Yorker

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