Chocolate Strawberry Shortcake

Ingredients and Weight:

• Shortcake Biscuits:
  • All-purpose flour: 2 cups (240g)
  • Granulated sugar: 1/2 cup (100g)
  • Baking powder: 2 teaspoons (10g)
  • Salt: 1/2 teaspoon (2.5g)
  • Cold unsalted butter, cut into small cubes: 1 cup (2 sticks or 227g)
  • Heavy cream: 1/2 cup (120ml)
• Chocolate Filling:
  • Dark chocolate chips: 1 cup (170g)
  • Heavy cream: 1/4 cup (60ml)
• Strawberry Topping:
  • Fresh strawberries, hulled and sliced: 2 pounds (907g)
  • Granulated sugar: 1/4 cup (50g)
• Whipped Cream Topping:
  • Heavy cream: 1 cup (240ml)
  • Granulated sugar: 2 tablespoons (25g)

Preparation Time:

30 minutes

Cooking Time:

25 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

• Shortcake Biscuits:
  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
  4. Stir in the heavy cream until the dough just comes together.
  5. Turn the dough out onto a lightly floured surface and gently knead 3-4 times.
  6. Form the dough into a circle and cut out 8 biscuits using a 3-inch (7.6cm) round cutter.
  7. Place the biscuits on a parchment paper-lined baking sheet.
  8. Bake for 15-20 minutes, or until golden brown on the edges.
• Chocolate Filling:
  1. Heat the heavy cream in a small saucepan over medium heat until simmering.
  2. Remove from heat and add the chocolate chips. Let sit for 5 minutes, then stir until melted and smooth.
  3. Allow the chocolate filling to cool slightly before assembly.
• Strawberry Topping:
  1. In a large bowl, combine the strawberries and sugar.
  2. Toss gently and let macerate for at least 15 minutes, stirring occasionally.
• Whipped Cream Topping:
  1. In a medium bowl, whip the heavy cream until soft peaks form.
  2. Gradually add the sugar while whipping until stiff peaks form.
• Assembly:
  1. Split the shortcake biscuits in half horizontally.
  2. Spread the chocolate filling on the bottom half of each biscuit.
  3. Top with the strawberry topping.
  4. Place the remaining biscuit halves on top.
  5. Pipe or spoon the whipped cream over the top of each shortcake.

Nutritional Information:

Serving Size: 1 Shortcake

Calories: 450 Fat: 25g Saturated Fat: 15g Cholesterol: 70mg Sodium: 300mg Carbohydrates: 50g Dietary Fiber: 3g Sugar: 40g Protein: 5g

Dish Characteristics:

• A classic American dessert that combines the flavors of chocolate, strawberries, and whipped cream.
• Fluffy and tender shortcake biscuits.
• Rich and decadent chocolate filling.
• Sweet and refreshing strawberry topping.
• Light and fluffy whipped cream topping.

User Comments:

• "This strawberry shortcake was absolutely delicious! The shortcakes were perfect, the chocolate filling was decadent, and the strawberry topping was fresh and juicy."
• "I made this for a special occasion and it was a huge hit with my guests. It looked and tasted like it came from a professional bakery."
• "The recipe was easy to follow and the end result was worth every bit of effort. I will definitely be making this again."

Special Precautions and Tips:

• For the best results, use fresh, ripe strawberries.
• If you don't have a 3-inch (7.6cm) round cutter, you can use a glass or jar to cut out the biscuits.
• Allow the strawberry topping to macerate for at least 15 minutes to allow the flavors to meld.
• If the chocolate filling is too thick, add a little more heavy cream.
• If the whipped cream topping is too thin, whip it for a little longer.