Triple Chocolate Strawberry Shortcake Recipes

CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 350 degrees F. Line 40 cups from 2 (24-cup) mini cupcake pans or 16 cups from 2 regular-size (12-cup) muffin pans with paper cupcake liners.
• Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth. Pour the wet mixture into the dry mixture and mix with a fork or small whisk. Divide the batter evenly among the prepared cupcake liners. The cups should be filled about 2/3-full, and bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes for the mini cupcakes and about 25 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a rack to cool completely.
• Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with confectioners sugar, if using.
• Combine the confectioners' sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.

CHOCOLATE STRAWBERRY SHORTCAKES

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.

CHOCOLATE STRAWBERRY SHORTCAKE

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.

DOUBLE-CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 2 (9-inch) round pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
• Beat pudding mix and milk in large bowl with whisk 2 min. (Pudding will be thick.) Gently stir in COOL WHIP.
• Place 1 cake layer on plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving.

CHOCOLATE STRAWBERRY SHORTCAKES

Steps:

• For biscuits:
• Preheat oven to 400°F. Line baking sheet with parchment. Whisk first 5 ingredients in large bowl. Using electric mixer, beat cream and vanilla in medium bowl until firm peaks form. Stir cream into flour mixture until moist clumps form. Transfer mixture to lightly floured surface and knead gently until dough forms ball, about 10 turns. Pat dough out to 3/4-inch thickness. Using 3-inch cutter, cut out biscuits. Gather dough, pat out again, and cut out total of 6 biscuits. Place biscuits on prepared baking sheet.
• Bake biscuits until toothpick inserted into centers comes out clean, about 15 minutes. Transfer to rack; cool. DO AHEAD Can be made 6 hours ahead. Let stand at room temperature.
• For strawberries:
• Stir strawberries, 6 tablespoons powdered sugar, and next 4 ingredients in medium bowl. Cover and chill at least 1 hour and up to 2 hours.
• Using electric mixer, beat chilled whipping cream, sour cream, and remaining 2 tablespoons powdered sugar until soft peaks form. Place 1 biscuit on each of 6 plates. Place large spoonful of berries with juices atop biscuits. Top with whipped cream. Pass remaining berries alongside.

TRIPLE BERRY SHORTCAKES

Steps:

• Toss berries, sugar and liqueur. Let stand 1 hour.
• Top each shortcake cup with sorbet and berries.

TRIPLE CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease 2 9" round pans.
• In a small bowl slice 2 cups of strawberries and add 1 Tbsp brown sugar and stir to coat, set aside.
• In another bowl haul the remainder of the strawberries, half or leave whole.
• Add the remaining Tbsp of brown sugar and stir to coat, set aside.
• In a large bowl add sugar and butter, beat at medium high speed until smooth.
• Beat in eggs and vanilla.
• Combine flour, cocoa, soda and salt and gradually beat into the egg, butter mixture.
• Melt the chocolate into the boiling water, or microwave to melt chocolate.
• Gradually beat into the batter (The batter is thin).
• Divide the batter pouring it into the two pans.
• Bake for 30 minutes.
• Cool in pans for 20 minutes, then remove from the pans and cool completely.
• In a bowl beat cream and confectioners' sugar until slightly thick at medium speed.
• Add the melted white chocolate to the cream increase the speed to medium high and beat until stiff peaks form.
• Put 1 1/2 cup of the cream in a pastry bag fitted with a large star tip, set aside.
• When cake has completely cooled spread 1/2 the jam on the the top of the bottom layer.
• Spread the other 1/2 of jam on what will be the bottom of the top layer.
• Use 2 cups of whipping cream and spread on top of jam of bottom layer of cake.
• Arrange the strawberry slices evenly over the whipped cream layer.
• Then place top layer of cake on the cake with the jam side going on top of the strawberries.
• Use remaining whipped cream spread evenly to cover the cake.
• Arrange the whole or halved strawberries on the top of the cake leaving about a 1" boarder on the outer edge.
• Take the pastry bag and pipe rosettes around the edge of cake.
• Enjoy.

TRIPLE STRAWBERRY SHORTCAKES

Steps:

• Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, freeze-dried strawberries, granulated sugar, baking powder and salt in a food processor until the strawberries are crushed. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times.
• Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with granulated sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
• Meanwhile, make the filling: Puree 2 cups strawberries in a blender until smooth. (You should have about 1 cup puree.) Toss the remaining 4 cups strawberries with 1/2 cup of the strawberry puree, the granulated sugar and lemon juice; cover and refrigerate until ready to use.
• Crush or finely chop the freeze-dried strawberries until powdery; transfer to a large bowl and add the heavy cream and confectioners? sugar. Beat with a mixer on medium-high speed until stiff peaks form. Add the vanilla and beat until combined. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use.
• Split each shortcake and fill with the strawberries and whipped cream.

CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Preheat oven 400 degrees. Grease two 9 inch cake pans.
• Combine first 6 ingredients. But in butter until mixture resembles coarse crumbs. Add milk, until just moistened.
• Bake at 400 degrees for 15 minutes. Cool.
• Strawberries and 1/4 C sugar, let stand 10 minutes.
• Cover shortcake with strawberry mix and whipped cream. Lay shortcake on top and add remaining strawberries and cream. Drizzle with chocolate syrup.

SIMPLE CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in margarine until mixture resembles coarse crumbs. Blend in sour milk and melted unsweetened chocolate. Divide batter into prepared pans.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Sprinkle cakes with orange liqueur.
• Reserve 8 to 10 strawberries and slice the rest. Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping. Cover with second layer, top with remaining strawberries and whipped topping. Garnish with whole strawberries. In the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth. Drizzle over the strawberries.

TRIPLE BERRY SHORTCAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer batter to a greased 13x9-in. pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., For topping, in a large bowl, combine berries; add sugar and toss gently to coat. Serve with cake; top with whipped cream if desired.

CHOCOLATE STRAWBERRY SHORTCAKE

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.