Chocolate Shortcakes With Vanilla Ice Cream Strawberries And Fudge Sauce Recipes

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CHOCOLATE STRAWBERRY SHORTCAKES



Chocolate Strawberry Shortcakes image

Shortcake is one of the greatest desserts, especially when using fresh strawberries. These chocolate strawberry shortcakes are a great treat to serve to guests. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 17

1 quart fresh strawberries, sliced
2/3 cup sugar, divided
2 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter
2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
3/4 cup half-and-half cream
1 large egg white, lightly beaten
1 tablespoon coarse sugar
1/2 pint heavy whipping cream
3 tablespoons confectioners' sugar
3/4 cup hot fudge ice cream topping
10 fresh strawberries or grated chocolate, optional
Grated chocolate, optional

Steps:

  • Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened. , Divide dough into 8 patties, about 3/4-in. thick. Place on parchment-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips. , Bake at 400° for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate., To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired.

Nutrition Facts :

CHOCOLATE STRAWBERRY SHORTCAKE



Chocolate Strawberry Shortcake image

I like to serve this shortcake on Valentine's Day. It's really good and looks nice on the table. I have had this recipe for over 40 years.

Provided by Login

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 10

Number Of Ingredients 12

2 cups all-purpose flour
⅓ cup white sugar
¼ cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup milk
2 pints strawberries, sliced
¼ cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons chocolate syrup

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
  • In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
  • In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
  • Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 49.1 g, Cholesterol 26.4 mg, Fat 19 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 13.7 g, Sodium 476.5 mg, Sugar 26 g

MASCERATED STRAWBERRIES OVER CHOCOLATE SHORTCAKES AND VANILLA BEAN ICE CREAM



Mascerated Strawberries Over Chocolate Shortcakes and Vanilla Bean Ice Cream image

Provided by Emeril Lagasse

Categories     dessert

Yield 8 servings

Number Of Ingredients 10

3/4 cup sugar
1/2 cup plus 1 teaspoon butter
1 3/4 cups plus 2 tablespoons flour
1/4 cup cocoa powder
2 teaspoons baking powder
Pinch of salt
3/4 cup whole chocolate milk
8 large scoops of Vanilla Bean Ice Cream
Shaker of powdered sugar
2 pints fresh strawberries, washed and sliced

Steps:

  • In a mixing bowl, combine the strawberries and 1/2 cup sugar. Using a fork, lightly mash the berries. Cover and refrigerate for 1 hour. Preheat the oven to 375 degrees F. Grease a baking sheet with 1 teaspoon of the butter. In a mixing bowl, sift 1 3/4 cups of the flour, cocoa, salt and baking powder together. Add the remaining 1/4 cup sugar and mix well. Add the remaining 1/2 cup butter and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in the chocolate milk. The dough will be sticky. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and lightly press it out to 1-inch thickness. Cut the biscuits using a 2 1/4-inch round cookie cutter. Place them on the baking sheet and bake until golden, about 30 minutes. Remove from the oven and cool completely. To assemble, cut the biscuits in half. Place a scoop of the ice cream in the center of each biscuit. Place the shortcakes in the center of each plate. Spoon the strawberries over the shortcakes. Garnish with powdered sugar and serve immediately.

CHOCOLATE SHORTCAKES WITH VANILLA ICE CREAM, STRAWBERRIES AND FUDGE SAUCE



Chocolate Shortcakes with Vanilla Ice Cream, Strawberries and Fudge Sauce image

Categories     Cake     Chocolate     Dairy     Dessert     Bake     Kid-Friendly     Strawberry     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 15

2/3 cup whipping cream
1/4 cup chocolate syrup (such as Hershey's)
1 teaspoon vanilla extract
1/2 teaspoon instant espresso powder dissolved in 1 tablespoon hot water
1 1/2 cups unbleached all purpose flour
1/2 cup plus 6 teaspoons sugar
1/3 cup unsweetened cocoa powder (preferably Dutch-process)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (1/4 stick) unsalted butter, melted
3 tablespoons banana liqueur or brandy
Fudge Sauce
Vanilla ice cream
Strawberries in Liqueur

Steps:

  • Preheat oven to 400°F. Line large baking sheet with parchment paper. Whisk cream, chocolate syrup, vanilla and dissolved espresso powder in small bowl.
  • Blend flour, 1/2 cup sugar, cocoa, baking powder and salt in processor. Add 1/4 cup chilled butter; process until mixture resembles fine meal. Add chocolate-cream mixture and blend, using on/off turns, until moist clumps form.
  • Turn dough out onto work surface. Gather dough into ball; divide into 6 equal pieces. Using lightly floured hands, form each piece into 2-inch-high, 2-inch-diameter mound. Place on prepared baking sheet, spacing shortcakes 3 inches apart (shortcakes will spread). Brush tops of shortcakes with melted butter. Sprinkle each with 1 teaspoon sugar.
  • Bake shortcakes until tester inserted into center comes out with some moist crumbs attached, about 15 minutes. Cool on sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 5 minutes before continuing.)
  • Cut shortcakes horizontally in half. Whisk banana liqueur into warm Fudge Sauce. Spoon scant 1/3 cup warm sauce onto each of 6 plates. Place bottoms of shortcakes onto sauce. Top with scoop of ice cream. Spoon strawberries over. Add shortcake tops and serve.

CHOCOLATE STRAWBERRY SHORTCAKES



Chocolate Strawberry Shortcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 6 shortcakes

Number Of Ingredients 14

1 cup all-purpose flour, plus more for dusting
1/3 cup granulated sugar
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
3 ounces milk chocolate, roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
Raw or turbinado sugar, for sprinkling
1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
1/4 cup granulated sugar
1 cup heavy cream

Steps:

  • Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
  • Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
  • Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
  • Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.

BIG D'S CHOCOLATE STRAWBERRY SHORTCAKE



Big D's Chocolate Strawberry Shortcake image

Made this recipe for the family one night. Everybody loved it. It's really good. I think the coffee really brings out the taste of the chocolate.

Provided by BigDRob

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 17

½ pound fresh strawberries, hulled and halved
2 tablespoons white sugar
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups white sugar
1 cup butter, softened
⅓ cup vegetable oil
2 eggs
½ teaspoon vanilla extract
1 ½ cups milk
¾ cup brewed coffee
1 quart heavy whipping cream
¼ cup confectioners' sugar
2 tablespoons white sugar

Steps:

  • Toss strawberry halves and 2 tablespoons white sugar in a bowl and refrigerate while preparing remaining ingredients.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9-inch round baking pans.
  • Mix flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Beat 2 cups white sugar, butter, vegetable oil, eggs, and vanilla extract in a large bowl until creamy. Mix flour mixture into butter mixture until just combined. Stir in milk and coffee until batter is well blended; pour batter into prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Beat heavy whipping cream until foamy in a large bowl. Gradually add 1/4 cup confectioners' sugar and remaining 2 tablespoons white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape.
  • Spread half the whipped cream over one completely cooled cake. Layer half the strawberries on top and place the second cake on top. Spread the remaining whipped cream over the entire cake and decorate with the remaining strawberries.

Nutrition Facts : Calories 755.2 calories, Carbohydrate 67.2 g, Cholesterol 182.8 mg, Fat 53 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 29.9 g, Sodium 407.5 mg, Sugar 42.7 g

CHOCOLATE STRAWBERRY SHORTCAKE



Chocolate Strawberry Shortcake image

Categories     Bread     Berry     Chocolate     Dairy     Dessert     Bake     Strawberry     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 20

Sauce
2/3 cup whipping cream
2 tablespoons (packed) golden brown sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon brandy
1 teaspoon vanilla extract
Biscuit
2 cups all purpose flour
5 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2/3 cup plus 2 tablespoons buttermilk
Filling
2 pounds strawberries, hulled
5 tablespoons sugar
1 1/3 cups chilled whipping cream
1/2 teaspoon vanilla extract

Steps:

  • For Sauce:
  • Combine cream and sugar in heavy small saucepan. Stir over medium-high heat until mixture comes to boil. Remove from heat. Add chocolate and stir until chocolate melts and sauce is smooth. Mix in brandy and vanilla. (Can be prepared 2 days ahead. Cover and chill.)
  • For Biscuit:
  • Preheat oven to 375°F. Butter 9-inch-diameter cake pan with 1 1/2- inch-high sides; dust with flour. Combine 2 cups flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Add chopped chocolate. Gradually add 2/3 cup buttermilk, stirring with fork until dough forms.
  • Transfer dough to cake pan; press gently to level top. Brush dough with 2 tablespoons buttermilk, then sprinkle with 2 tablespoons sugar. Bake biscuit until cooked through and golden on top, about 25 minutes. Cool biscuit in pan on rack (biscuit will be 1 to 1 1/2 inches high.)
  • For Filling:
  • Reserve 8 berries for garnish. Slice remaining berries into large bowl. Add 4 tablespoons sugar and toss to coat; let stand until berries begin to release juices, about 30 minutes. Combine whipping cream, vanilla and 1 tablespoon sugar in medium bowl. Whip to soft peaks. Cover and chill cream until ready to serve.
  • Rewarm sauce over low heat, stirring often. Cut around pan sides to loosen biscuit. Turn biscuit out onto work surface. Using long serrated knife, carefully cut biscuit in half horizontally. Using large spatula as aid, place biscuit bottom on platter. Spoon sliced berries with their juices over. Drizzle with some chocolate sauce. Spoon all but 1/2 cup whipped cream over; cover with biscuit top. Drop reserved whipped cream in dollops onto biscuit. Garnish with reserved whole strawberries. Cut into wedges and serve, passing remaining chocolate sauce separately.

CHOCOLATE-COVERED STRAWBERRY SHORTCAKE



Chocolate-Covered Strawberry Shortcake image

A casual yet elegant dessert. I posted the recipe for Recipe #360946 separately, then use this recipe to top the shortcakes. The strawberries need to stand for at least 30 minutes, but can be made the day before. Time doesn't include standing time for strawberries.

Provided by diner524

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup semisweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon light corn syrup
4 ounces semisweet chocolate, chopped
1 (10 ounce) box frozen strawberries in syrup, thawed
4 cups strawberries, hulled and halved
1/4 cup sugar
2 teaspoons fresh lemon juice
1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • Prepare shortcakes using Recipe #360946, recipe #360946 but add in the chopped chocolate after cutting in the butter.
  • For the chocolate sauce:.
  • Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Place chocolate in a bowl and pour cream mixture over. Let stand briefly to melt, then whisk until smooth.
  • Strawberries:.
  • Crush thawed strawberries in a bowl with a potato masher. Stir in fresh berries, sugar, and lemon juice. Let stand for at least 30 minutes or upt to overnight.
  • Whipped Topping:.
  • Beat cream, powdered sugar and vanilla together in a bowl with a hand mixer until soft peaks form.
  • To Assemble:.
  • Halve shortcakes horizontally; coat cut sides with berry juices. Place bottoms on serving dishes, cut side up, then top with chocolate sauce, berries, whipped cream and remaining shortcake halves.

CHOCOLATE LOVER'S STRAWBERRY SHORTCAKES



Chocolate Lover's Strawberry Shortcakes image

As a mom of four, I appreciate shortcut recipes. This one uses refrigerated biscuits, giving me time for special touches, like adding homemade whipped cream and hot fudge. -Melissa Haines, Valparaiso, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 shortcakes.

Number Of Ingredients 9

1/4 cup confectioners' sugar
1 tablespoon baking cocoa
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
2 cups sliced fresh strawberries or frozen sliced strawberries, thawed and drained
1 tablespoon sugar
1 cup heavy whipping cream
2 tablespoons baking cocoa
1/3 cup confectioners' sugar
Hot fudge ice cream topping, warmed

Steps:

  • Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and cocoa until blended. Dip biscuits in cocoa mixture to coat; shake off excess., Place 2 in. apart on an ungreased baking sheet. Bake 12-14 minutes or until lightly browned. Remove from pan to a wire rack to cool slightly., In a small bowl, toss strawberries with sugar. In another bowl, beat cream and cocoa until cream begins to thicken. Add confectioners' sugar; beat until soft peaks form., To serve, split shortcakes in half. Fill with strawberries and half of the whipped cream. Serve with fudge topping and remaining whipped cream.

Nutrition Facts : Calories 332 calories, Fat 18g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 628mg sodium, Carbohydrate 40g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.

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From cookingchanneltv.com


JELLY DONUT ICE CREAM BOWL - SIMPLY STACIE
2022-06-13 How to Make a Jelly Donut Ice Cream Bowl. Step One: Mix together chopped strawberries and strawberry sundae syrup in a bowl. Step Two: Add 1 cup of ice cream to 2 waffle bowls. Top with glazed donuts and strawberry topping. Sprinkle with powdered sugar, if …
From simplystacie.net


CHOCOLATE SHORTCAKE RECIPE WITH RASPBERRIES - COOKIN CANUCK
2010-02-12 The shortcakes: Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. In a small bowl, whisk together ⅔ cup whipping cream, chocolate syrup, vanilla extract, and dissolved espresso powder. In the bowl of a food processor, mix flour, ½ cup sugar, cocoa powder, baking powder, and salt.
From cookincanuck.com


CHOCOLATE CHIP STRAWBERRY SHORTCAKE - THE GIRL WHO ATE EVERYTHING
2017-05-12 Whisk gently. Add the cream and 1/2 cup melted butter into the dry ingredients and stir until combined. Gently fold in chocolate chips. Drop 1/3 cup portions of batter onto a parchment lined baking sheet. Brush with remaining 1 tablespoon melted butter and sprinkle with sugar. Bake 15-20 minutes or until golden brown.
From the-girl-who-ate-everything.com


STRAWBERRY SHORTCAKE FUDGE - SWEET RECIPEAS
2020-07-10 Preheat oven to 300F. Prepare a 8-x-8-inch baking dish by lining with parchment paper so as able to lift the fudge out when done. Cream together the butter, powdered sugar, salt, and vanilla until smooth. Add the flour and beat on medium speed until crumbly dough is …
From sweetrecipeas.com


HOMEMADE STRAWBERRY SAUCE {DESSERT TOPPING} | LIL' LUNA
2019-08-29 Instructions. Combine chopped strawberries, sugar and vanilla in a sauce pan. Cook on medium-high heat, stirring occasionally for about 15 minutes until juices form and sauce thickens. Remove from heat and puree about ½ the sauce, then mix back with the remaining strawberries. Keep refrigerated until serving.
From lilluna.com


10 BEST CHOCOLATE STRAWBERRY FUDGE RECIPES - YUMMLY
2022-05-24 salt, aged balsamic vinegar, vanilla, flour, strawberries, bittersweet chocolate and 5 more White Chocolate Strawberry Fudge The Afropolitan Mom pudding, butter, marshmallow, vanilla frosting, white chocolate chips and 2 more
From yummly.com


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