Recipes and Cooking Chocolate-Strawberry Shortcakes 5.0 (1) Add your rating & review Chocolate biscuits bring an additional flavor dimension to this classic springtime dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Bake Time: 10 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 4 cup sliced strawberries ¼ cup sugar 1 ⅔ cup all-purpose flour ⅓ cup unsweetened cocoa powder ¼ cup sugar 1 tablespoon baking powder ¼ teaspoon salt ½ cup butter or margarine 1 beaten egg ⅔ cup milk 1 cup whipping cream Chocolate ice-cream topping (optional) Whole strawberries (optional) 2 tablespoon sugar 1 teaspoon vanilla Directions Lightly grease a baking sheet. Combine sliced strawberries and the 1/4 cup sugar. Set aside. For shortcakes, in a medium mixing bowl combine flour, cocoa powder, the 1/4 cup sugar, baking powder, and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Combine egg and milk; add all at once to flour mixture and stir just until moistened. Drop dough into 6 portions on prepared baking sheet. Bake in a 450 degree F oven for 10 to 12 minutes or until a toothpick inserted in centers comes out clean. Cool slightly on a wire rack. To serve, split warm shortcakes in half crosswise. In a chilled small mixing bowl beat whipping cream, the 2 tablespoons sugar, and vanilla with an electric mixer on medium speed until soft peaks form. Spoon a little whipped cream on shortcake bottoms. Top with sliced strawberries. Add shortcake tops and top with remaining whipped cream. Drizzle with chocolate ice-cream topping and garnish with whole strawberries, if desired. Makes 6 servings. Tips Prepare and bake shortcakes; cool completely on wire rack. Place in freezer container or plastic freezer bag; seal, label, and freeze up to 2 weeks. To serve: wrap frozen shortcakes in foil. Bake in 350 degree F oven for 10 minutes or until warm. Rate it Print Nutrition Facts (per serving) 546 Calories 33g Fat 58g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 546 % Daily Value * Total Fat 33g 42% Saturated Fat 19g 95% Cholesterol 133mg 44% Sodium 466mg 20% Total Carbohydrate 58g 21% Protein 8g Vitamin C 55.5mg 278% Calcium 252.4mg 19% Iron 3.4mg 19% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.