Double Chocolate Strawberry Shortcakes

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Sweet dreams are truly made of these Double Chocolate Strawberry Shortcakes. Rich, tender biscuits heightened with chocolate chips, and crowned with Amaretto-spiked strawberries and fluffy cream. Here’s your answer to make mom feel extra special!

Strawberries

They are a thing of beauty when piled high. We bathe them in freshly squeezed orange juice, Amaretto, and a bit of sugar to develop a marriage of fruity, nutty flavors. Make sure to include the syrupy juices when assembling the shortcakes. It seeps into the chocolate biscuit perfectly to tantalize all senses.

Fresh StrawberriesStrawberries Macerating in Amaretto and Orange Juice

Shortcakes

Admittedly, this is the first time I ever made a dough that uses whipped cream as the only wet ingredient. I was a bit skeptic. Wow, was I wrong. What initially may seem like an incohesive disaster, quickly transforms into a soft, pliable, delicate dough. Whip the cream into firm peaks before adding to the dry ingredients. It becomes moist clumps, resembling the picture below on the right, when turned out of the bowl. Try not to fear! It will come together when kneading 8-10 turns with floured hands. Promise!  Just scroll. 🙂

Double Chocolate Strawberry Shortcake Whipped CreamDouble Chocolate Strawberry Shortcakes Dough

See! All is good. Roll out dough to about 3/4-inch thickness. You can use a standard 3-inch cookie cutter, or another shape of choice. I mixed it up with hearts. Feeling the love! 🙂

Double Chocolate Strawberry Shortcake Dough Rolled OutDouble Chocolate Strawberry Shortcakes Cut Out

Having the whipped cream as the only wet ingredient in the dough results in an awesome texture of pillowy fudginess inside that gives way to a gentle crunch outside. The hardest part of photographing this post was not eating the subject!!

Double Chocolate Strawberry Shortcakes Baked

Double Chocolate Strawberry Shortcakes Close Up

Round out the menu with easy, make-ahead Baked Zucchini Bites and Cod Asparagus and Fennel Packets. A light, flavorful meal that leaves just enough room for dessert. Enjoy!!

Recipe
Double Chocolate Strawberry Shortcakes
Print
Double Chocolate Strawberry Shortcake
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
 
Sweet dreams are made of these Double Chocolate Strawberry Shortcakes. Rich, tender biscuits with amaretto spiked strawberries and cream.
Course: Dessert
Cuisine: American
Servings: 8
Author: Kim Peterson
Ingredients
STRAWBERRIES
  • 1 ½ lbs medium strawberries, hulled and quartered (about 3 cups)
  • ¼ cup powdered sugar
  • 3 tablespoons fresh orange juice
  • 2 tablespoons Amaretto, or other almond-flavored liqueur
  • ½ teaspoon orange zest
  • teaspoon salt
SHORTCAKE
  • 1 ¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ cup white granulated sugar
  • 1 tablespoon baking powder
  • teaspoon salt
  • ¾ cup semi-sweet chocolate chips
  • 1 cup cold heavy cream
  • ¾ teaspoon vanilla extract
TOPPING
  • 1 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon Amaretto, or other almond-flavored liqueur
Instructions
STRAWBERRIES
  1. In a medium bowl, gently toss strawberries with next 5 ingredients. Cover and chill at least 1 hour and up to 3 hours.
SHORTCAKE
  1. Meanwhile, preheat oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, whisk together the first 5 shortcake ingredients. Mix in chocolate chips. In a medium bowl, beat cream and vanilla with a handheld electric mixer until firm peaks form, 4-5 minutes. Stir cream into flour mixture until moist clumps form. Transfer mixture to lightly floured surface. With floured hands, gently knead until dough forms a ball, about 8 turns. Pat or roll dough out to a ¾-inch thick, 8-inch diameter disc. Use a 3-inch cookie cutter, or other shape of choice, to cut out biscuits. Gather dough and repeat to have a total of 8. Place biscuits on prepared baking sheet. Bake until toothpick inserted into centers comes out clean, 10-12 minutes. Transfer to rack, and cool. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
TOPPING
  1. With a handheld mixer, beat another cup of heavy cream with powdered sugar and 1 tablespoon of Amaretto until soft peaks form. Place 1 biscuit in the center of serving plates. Generously spoon strawberries and juices over biscuits. Top with whipped cream. Garnish with fresh orange zest and freshly grated nutmeg, if desired. Pass remaining berries alongside. They're also great over ice cream!

*Adapted from Bon Appétit  June, 2007

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