Description
A decadent twist on a classic. Buttery, not-too-sweet chocolate shortcakes, fresh strawberries, homemade bittersweet hot fudge & vanilla bean ice cream.
Ingredients
- 1-⅔ cup All-purpose Flour
- ⅓ cups Unsweetened Cocoa Powder
- 1-½ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Kosher Salt
- ½ cups Salted Butter
- ⅔ cups Buttermilk
- 3 ounces, weight Bittersweet Chocolate, Finely Chopped
- 4 Tablespoons Sugar
- 1 Tablespoon Coarse Sugar, For Topping
- 2 Tablespoons Milk, For Topping
- ½ cups Sugar
- ½ cups Unsweetened Cocoa Powder
- ¾ cups Half-and-half
- 2 pounds Strawberries, Hulled And Thinly Sliced
- 3 Tablespoons Sugar
- ¼ teaspoons Almond Extract
- 1-½ cup Heavy Whipping Cream, Well Chilled
- 2 Tablespoons Powdered Sugar
- ½ teaspoons Vanilla Extract
Preparation
Chocolate Shortcakes:
1. Place oven rack in lower-middle position and preheat oven to 375 degrees Fahrenheit.
2. Mix flour, cocoa powder, baking soda, baking powder and salt in a medium mixing bowl with a whisk. This ensures the baking soda and baking powder are well distributed.
3. Using a pastry blender or two knives, cut in the butter until it’s in pea-sized pieces. Gently, stir in the buttermilk with a rubber spatula, until mostly combined and then stir in the chopped chocolate pieces.
4. Dump rough dough out onto lightly-floured surface and form into a square, about 6 inches by 6 inches and 1 ½ inches thick.
5. Using a serrated knife, score the top to create a grid of 9 shortcakes, “drawing” two lines across length wise and two across width wise.
6. Cut your shortcakes with the serrated knife and place onto a parchment-lined baking sheet.
7. Using a pastry brush, brush the shortcakes with the milk and sprinkle with coarse sugar.
8. Bake for 12-17 minutes, until they’re firm but not burned on the bottom. Cool completely.
Quick & Easy Bittersweet Hot Fudge Sauce:
In a medium saucepan, whisk the cocoa powder, sugar and half-and-half together over medium heat until sugar is fully dissolved and sauce is slightly thickened, about 7 minutes, stirring often. Do not allow the mixture to boil. Adjust the heat as needed to maintain a low simmer while cooking. (Can be made and stored in fridge for up to 2 days, and then reheated before serving).
Strawberries:
1. Slice the strawberries and place into a medium mixing bowl.
2. Sprinkle with the sugar and almond extract and gently stir.
3. Let berries sit for about 30 minutes (or up to 2 hours in the fridge) until they release some of their juices.
Homemade Whipped Cream:
1. In a metal mixing bowl, beat whipping cream, powdered sugar and vanilla extract until you form soft peaks.
2. Serve immediately.
To Assemble Chocolate Strawberry Shortcake Sundaes:
1. Slice shortcakes in half to create a top and a bottom with a serrated knife.
2. Top shortcake bottom with a scoop of vanilla ice cream or homemade whipped cream (or both!), and top with a few tablespoons of chocolate sauce.
3. Place a generous serving of the strawberries on top of the chocolate sauce, followed by the shortcake top and another drizzle of hot fudge.
4. To make it extra fancy, you can dip a whole strawberry into the chocolate sauce and place it next to the plated dessert.
5. Enjoy!
