Double Chocolate Strawberry Shortcakes

So, not only do I have a working laptop again [yay! even though things weren’t so hard work-wise because I had a wonderful loaner laptop from some generous church friends], I also got my act together enough to share this amazing recipe I found for DOUBLE CHOCOLATE STRAWBERRY SHORTCAKES! And on the most amazing day, too.

Why the shouting? Well, because chocolate and strawberry are things to shout about, duh. And because today, June 14th, is National Strawberry Shortcake Day [side note: I never know food holidays. So I’m psyched about this. Really psyched!]. But it’s also Flag Day, which leads me to the most important thing about today… it’s my grandparents’ 70th wedding anniversary. 70! Seven zero. Seventy. Years. Oh my goooooodness. That takes the cake today, right? Not buttery, chocolatey, shortcake that is just full of about a bazillion layers [even though it’s tasty]. Can you even believe it? This is one of my favorite pictures of them, dancing the ever-so-cheesy-yet-hopelessly-sentimental anniversary dance at our wedding. They won, even though at that point they had *only* been married for 66 years. Only. What an example, huh?

You don’t see commitment and longevity to marriage and relationships like this everyday, and my family is so blessed and thankful for their example. These Double Chocolate Strawberry Shortcakes are definitely something to celebrate with–whether it’s a regular Tuesday night [like it was when I made these for our small group this week], National Strawberry Shortcake Day, or your grandparents’ 70th wedding anniversary, these are the perfect treat.

Chocolate and strawberry are a timeless match made in heaven [just like my grandparents] and I think you should definitely make these! And oh, if you do–don’t skimp on the good stuff: use quality dark chocolate, and make your own whipped cream. It’s ridiculously easy and so much better than anything out of a can. Trust me. I wish I lived close enough to my grandparents to make this for dessert for them tonight, but this blog post will have to suffice. I’ll email it to them later today [my grandpa is super tech savvy :)] so maybe you can do me a favor and leave ’em some anniversary love too? 🙂 Happy Anniversary, G&GY! Love you!

Double Chocolate Strawberry Shortcakes [from Lauren’s Latest]

click to print

Ingredients:

for the shortcakes

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 3 tablespoons sugar
• 3 tablespoons unsweetened cocoa powder
• 1/4 cup cold butter, cut into small pieces
• 2/3 cup buttermilk
• 1 ounce dark chocolate, cut into small pieces

for the whipped cream

• 1 cup whipping cream or heavy cream
• 2-4 tablespoons sugar
• 1 teaspoon vanilla
• 1 tablespoon cornstarch

for the strawberries

• 1 pound strawberries, washed and sliced
• 1 tablespoon sugar

Directions:

Preheat oven to 400 degrees. Grease baking sheets with cooking spray or line with silpats or parchment paper.

In a large bowl, stir together flour, baking powder, sugar, and cocoa powder, then cut in butter with two knifes or a pastry blender until mixture resembles coarse crumbs. Stir in buttermilk and  chocolate, then spoon out onto prepared baking sheets. Bake for 10-12 minutes, rotating halfway through, watching closely to make sure they don’t burn. Remove from baking sheets immediately to cooling rack to cool completely.

Meanwhile, prepare whipped cream and strawberries.

To make whipped cream, add whipping cream, sugar, vanilla, and cornstarch to stand mixer and whip on high until firm peaks form. [Cover mixer with a kitchen towel to prevent splatters.] Refrigerate until serving.

For strawberries, mix together berries and sugar. Sugar isn’t necessary but it will make a yummy syrup!

To serve, top cooled chocolate shortcakes with a generous amount of whipped cream and strawberries. Enjoy!

Time: 30 minutes + time to cool.

Yield: 8 servings.

P.S. If you wanna trust me on another important strawberry and chocolate matter, be sure to order a Chocolate Dipped Strawberry Blizzard next time you’re at Dairy Queen. It’s one of those off the menu recipes, circa early 2000s, but most stores know how to make it. It is so good.

Linked up with Weekend Potluck.