I feel like there is an unspoken rule that, if you’re having guests over for dinner, you shouldn’t try anything new. You’re not supposed to make an unknown entity, just in case it doesn’t actually live up to your expectations. Generally, I like to ignore this rule. Generally, that works out quite well. Case in point: these chocolate strawberry shortcakes!
We had guests over for dinner a month or two ago, and in a rare break from my habitual ways, I actually DID make something I’d made before. It was NOT a good choice. Having made it before, I just threw it together hastily and ended up with a very vinegary dinner: NOT COOL, ROBERT FROST. Seriously, why didn’t I just make something new, like I usually do, and therefore follow instructions (mostly) and end up with a good product? Ugh. I spent the entire dinner agonizing over the fail that was our dinner, and biting my tongue hoping our guests didn’t notice. I’m sure they did. I’m hiding in shame.
Back to the good news: We had (different) dinner guests over last week, and these chocolate strawberry shortcakes were a total winner! At least, for me! I was going to make regular shortcakes (and we had a TON of fresh strawberries), and at the last minute decided “um, why not make these chocolate?” Obviously. When it doubt, make everything chocolate.
These biscuits are basically just delicious buttermilk biscuits with two types of chocolate: cocoa powder, AND chopped up semi-sweet chocolate. You could totally use bittersweet, if that’s more your jam. I won’t judge.
- 2 cups all purpose flour
- ¼ cup cocoa powder
- 3 tablespoons sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup chilled unsalted butter, cut into small pieces
- 3 ounces semisweet chocolate, chopped
- ¾ cup buttermilk
- sugar for sprinkling
- 4 cups strawberries, hulled and sliced
- 3 Tbsp sugar
- 1 cup whipping cream
- 1 tsp vanilla
- 3 Tbsp powdered sugar
- Preheat the oven to 400 F.
- In a medium bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. With a pastry cutter or clean fingers, cut in the butter until pieces are no bigger than peas.
- Mix in the chopped chocolate, then the buttermilk. Stir gently to combine.
- Turn out onto a lightly floured surface and press together in a 1½” tall block. Cut into 4 large biscuits.
- Bake for 13-15 minutes, or until biscuits are puffed and done. Let cool completely before cutting in half.
- Toss the strawberries with 3 Tbsp sugar, and let sit for 5 minutes before serving.
- Whip the cream, powdered sugar, and vanilla together to form soft peaks.
- Top half of a biscuit with strawberries and whipped cream, and enjoy!