Name: Chocolate Strawberry Shortcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3/4 cup + 2 Tbsp. organic all-purpose flour; 1/4 cup organic cocoa powder; 1 1/4 tsp. baking powder; 1/4 tsp. baking soda; 3 Tbsp. organic cane sugar; 1/4 tsp. Himalayan fine pink salt; 3 Tbsp. plant-based butter (chilled and cubed); 1/2 cup oat milk; 3/4 lbs. organic strawberries (rinsed, trimmed and sliced); 1 Tbsp. organic cane sugar; 1 tsp. lemon juice; Non-dairy whipped topping

Classic strawberry shortcake gets a decadent twist in this rich, chocolatey version of the beloved dessert. Fluffy chocolate biscuits are layered with juicy macerated strawberries and pillows of whipped cream for a treat that’s equal parts indulgent and refreshing. Whether you’re serving it up for a summer gathering or satisfying a weeknight sweet tooth, these chocolate strawberry shortcakes are sure to steal the show.

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Chocolate Strawberry Shortcakes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8

Calories 128 kcal

Ingredients

3/4 cup + 2 Tbsp. organic all-purpose flour
1/4 cup organic cocoa powder
1 1/4 tsp. baking powder
1/4 tsp. baking soda
3 Tbsp. organic cane sugar
1/4 tsp. Himalayan fine pink salt
3 Tbsp. plant-based butter chilled and cubed
1/2 cup oat milk
3/4 lbs. organic strawberries rinsed, trimmed and sliced
1 Tbsp. organic cane sugar
1 tsp. lemon juice
Non-dairy whipped topping

Instructions

Preheat oven to 400 degrees F and prepare baking sheet by lining it with parchment paper and set aside.
In mixing bowl, sift together flour, cocoa powder, baking powder and baking soda. Add sugar and salt, stirring until well combined. Next, incorporate chilled, cubed butter with fork until mixture resembles coarse crumbs with pea-sized clumps of butter. Gradually pour in cream, stirring until dough just comes together.
Divide dough into 4 equal portions, rolling each into ball. Place on prepared baking sheet and bake for 15 minutes, rotating baking sheet halfway through baking time. Remove from oven to cool completely.
In saucepan over medium heat, combine strawberries and sugar. Simmer for about 5 minutes, stirring occasionally, until strawberries soften and release their juices. Stir in lemon juice, then remove from heat and set aside.
To assemble, slice the shortcake horizontally. Spoon generous amount of whipped cream onto bottom half, followed by heaping spoonful of macerated strawberries. Place shortcake top back on. Serve immediately and enjoy.