Chocolate Strawberry Shortcake

12.07.2011 Jackie Dodd-Mallory (Senior Editor) 12 Comments

Here’s a little something you should know about me. I have a head full of statistics. I hear one and it sticks. Mr. Fit’s teases me about the fact the a rare week goes by that I don’t reference one. Including the fact that 36% of all statistics listed online are outdated or inaccurate. So take that for what it’s worth.

Here is one that’s more useful. California produces 86% of the nations strawberries. More fascinating than that is the fact that California also grows more than HALF the nations total produce. Seriously, HALF of the fruits and vegetables that are grown in the U.S. come from just one little state (ok, so it’s not that little, but STILL!).

We’re not all palm trees and reality TV, there is some amazing food here. Nothing is better than local produce, especially strawberries. If you have the opportunity to visit our great state, skip Beverly Hills and Hollywood Blvd and head straight for a farmers market, we get to have them year round.

Here is another fun fact about strawberries (have I lost you yet? is this stuff interesting only to me??) They are one of the few fruits that will NOT continue to ripen after being picked. If you pick a green strawberry, it will never turn red. Once they are taken from the vine they become a ticking clock towards rotten fruit so use them quick. Or freeze them fast.

 Chocolate is always a welcome twist on a classic. I love a great homemade shortcake and adding chocolate is great surprise. This is just my biscuit recipe, modified to add chocolate.

Chocolate Strawberry Shortcake

Ingredients

Shortcakes:

• 1 1/2 cups of flour
• 1/2 cup cocoa powder
• 1/2 tsp sea salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup sugar
• 1 stick (8 tbs) butter, cut into small cubes
• 1/4 cup whole milk
• 1/4 cup of carbonated water
• 1/4 cup cold brewed coffee (can use coffee made with instant coffee powder)

Strawberries:

• 2 1/2 cups of chopped strawberries
• 1/2 cup of powdered sugar
• 1 tsp lemon juice

ChantillyCream:

• 1 cup whipping cream
• 1/4 -1/2 cup powdered sugar (depending on your desired level of sweetness)
• 1/2 tsp real vanilla extract

Instructions

1. In a food processor combine the flour, cocoa powder, salt, baking powder, baking soda and sugar and pulse until combined. Add the butter and process until it is all incorporated and it resembles coarse meal. Add the milk, water and coffee and process until combined.
2. These are more like drop biscuits than roll ’em out and cut ’em variety. Take about 1/3 of a cup of the dough and form a disk, about one inch high, with your hand place it on a baking sheet covered with parchment paper.
3. Put your shortcakes in the fridge and allow to chill for 20 minutes while you preheat your oven to 350. Bake for about 18-20 minutes. Allow to cool.
4. In a bowl, combine your strawberries, powdered sugar and lemon juice. mix until combine and allow to sit for 10 minutes.
5. Chantillycream sounds super fancy, but in reality it’s just whipped cream that you make with powdered sugar instead of granulated sugar. It has a slightly different taste and texture that goes well with this recipe. In the bowl of a stand mixer, combine the cream, powdered sugar (between 1/4 cup and 1/2 cup depending on how sweet you like it) and vanilla extract. Beat on high for 3-5 minutes or until stiff peaks form.
6. Once your shortcakes have cooled, cut in half the long way and fill with the Chantilly cream and strawberries.