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Chocolate Shortcakes with Strawberries and Cream

A delightful fusion of rich chocolate and fresh strawberries, these shortcakes are perfect as a sweet treat for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: Fusion, Global
Calories: 250
Ingredients Method Notes

Ingredients
  

For the shortcakes
  • 2 cups self-raising flour, plus extra, to dust
  • 1/2 cup caster sugar, plus 1/3 cup extra, to dip
  • 1/2 cup dark cocoa powder
  • 140 g dark (70 percent) chocolate, chopped into small squares Finely chopped for consistent melt
  • 60 g unsalted butter, melted For dipping
For serving
  • 2 cups thickened cream Can substitute with heavy whipping cream or coconut cream
  • Roasted strawberries to serve (optional)
  • Whipped cream to serve (optional)

Method
 

Preparation
  1. Whisk the flour, sugar, cocoa, and salt in a large bowl until well combined.
  2. Add chocolate and stir to combine.
  3. Add the cream and stir until it forms a sticky dough.
  4. Dust a surface with flour and press the dough into a 16cm square, approximately 5cm high.
  5. Chill for 30 minutes.
Baking
  1. Preheat the oven to 180C/160C fan-forced and line a baking tray with paper.
  2. Cut the square into 16 portions.
  3. Dip the tops into melted butter and then into extra sugar.
  4. Place on the tray with gaps in between.
  5. Bake for 18 minutes or until a skewer comes out clean.
Serving
  1. Serve warm or cool with whipped cream and roasted strawberries between the halves.

Notes

Ensure the chocolate is finely chopped for a consistent melt and smooth incorporation. Chill the dough well for easier cutting and better texture. Experiment with toppings like seasonal fruits or a sprinkle of sea salt.