Chocolate Strawberry Shortcakes
Food blogger Marc Matsumoto created this chocolate strawberry shortcake recipe that takes only 30 minutes to make. He explains how he varied his chocolate shortcake recipe on the Fresh Tastes blog.
Yield: 4-6 servings - depends on how big you cut the shortcakes
- 130 grams (4.6 ounces) all-purpose flour (about 1 cup)
- 50 grams (1.8 ounces) sugar (about 3 tablespoons + 1 teaspoon)
- 23 grams (0.8 ounces) unsweetened cocoa powder (about 3 tablespoons)
- 7.5 grams (0.26 ounces) baking powder (1 1/2 teaspoons)
- 2.5 grams (0.08 ounces) baking soda (1/2 teaspoon)
- 0.75 grams (0.027 ounces) salt (1/8 teaspoon)
- 57 grams (2 ounces) unsalted butter (4 tablespoons) very cold, cut into 1/4-inch cubes
- 100 grams (3.5 ounces) dark chocolate chunks
- 2/3 cup plain yogurt (shaken until runny)
- 1 tablespoon melted butter
- 1 tablespoon sugar
- 300 grams (11 ounces) mixed berries tossed with 1 tablespoon sugar
- 1 tablespoon powdered sugar
- 3/4 cup heavy cream
- mint for garnish
- Put the oven rack in the middle position and preheat oven to 350°F. Line a baking sheet with parchment paper.
- Put the flour, 50 grams sugar, cocoa powder, baking powder, baking soda, and salt into a food processor and pulse several times to combine.
- Scatter the butter over the flour and give it 6-8 one second pulses until the the butter is broken up into small even pebbles.
- Dump this mixture into a bowl along with the chocolate chunks and mix to distribute the chocolate. Add the yogurt and stir until just combined.
- Working quickly dump the mixture onto a well floured surface and use your hands to pat it out into a 1-inch thick square. The mixture will be sticky so make sure you use enough flour on the board and on your hands.
- You can either use a knife to cut the shortcake into squares, rectangles or triangles; or use a cookie cutter to make hearts, circles, or stars. I was able to get 5 round shortcakes using a 3-inch cutter. If you use cookie cutters, be sure to use sturdy ones as you'll need to cut through the chunks of chocolate embedded in the dough.
- Place the shortcakes on the prepared baking sheet, leaving a few inches between each one, as they will spread.
- Brush the tops of the biscuits with the melted butter and sprinkle on the remaining tablespoon of sugar.
- Bake the shortcakes until a toothpick inserted into the center comes out without any batter on it (though it may have some melted chocolate on it), about 15-20 minutes.
- When they are done, you can serve them warm, or let the shortcakes cool in a the pan for 10 minutes and then transfer them to a wire rack to let them cool completely.
- To serve, core and slice up the strawberries and toss any other berries you're using with some sugar. In a separate cold bowl add the powdered sugar and cream and whip using a whisk until it holds soft peaks.