Chocolate strawberry shortcake

By Lynn Crawford
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A classic and foolproof recipe that will lead to some 'wow's at dessert time. 

SERVES
8
TOTAL TIME

Ingredients

For the chocolate shortcake:

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 cup Dutch cocoa
  • 1/2 cup sugar & additional for dipping
  • 1/4 teaspoon kosher salt
  • 1 cup dried strawberries
  • 1 cup semi-sweet chocolate chips
  • 2 cups heavy cream

For the strawberry sauce:

  • 2/3 cup granulated sugar
  • 1 vanilla bean, split
  • 3 cups strawberries, cut in half
  • 2 tablespoons cornstarch
  • 2 cups whipped sweet cream

Directions

For the shortcake:

  1. Preheat oven to 400F.  Stir flour, baking powder, cocoa, sugar and salt together until combined, then stir in dried strawberries & chocolate chips. Add the cream and stir until dough comes together.
  2. Turn out onto cutting board and use your hands to press the dough until mixed.  Then form medium sized rounds with the dough and form rectangular shapes using your fingers.
  3.  Sprinkle sugar on top of each rectangle, pressing lightly so it adheres. Place five centimeters apart on an ungreased baking sheet. Bake 20-25 minutes or until they spring back when pressed lightly.

For the strawberry sauce:

  1. In saucepan, bring sugar, vanilla bean and 3/4 cup water to boil; reduce heat to medium and simmer for three minutes.
  2. Add the strawberries and return mixture to simmer.
    Stir cornstarch with two tablespoons cold water; stir into strawberry mixture and cook, stirring, for one minute or until thickened. Discard vanilla bean. 
  3. Cut shortcakes in half lengthways, spoon the strawberries into the centre, top with other half. Finish with whipped cream and icing sugar.

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