| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 30 min |
| Yield: | 6 shortcakes |
Ingredients
- 1 cup all-purpose flour, plus more for dusting
- 1/3 cup granulated sugar
- 2 tablespoons Dutch-process cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into pieces
- 3 ounces milk chocolate, roughly chopped
- 2 large eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Raw or turbinado sugar, for sprinkling
- 1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
- 1/4 cup granulated sugar
- 1 cup heavy cream
Instructions
- Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
- Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
- Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
- Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 544 |
| Total Fat | 32 g |
| Saturated Fat | 20 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 4 g |
| Sugar | 37 g |
| Protein | 8 g |
| Cholesterol | 142 mg |
| Sodium | 194 mg |
Reviews
The recipe was straight forward, and it produced a delicious dessert. My only suggestion to anyone who makes this going forward… if after you have mixed the dough and it was too sticky, do not add more flour!; place it in the refrigerator for a few minutes before you cut it into rounds… Thank you Food Network Kitchen
Yuckberries are nasty!
I was kind of skeptical about this recipe after reading the reviews but I gave it a shot as something to make with my daughter. I cut the butter cubes first and then refrigerated them for about an hour before I made the shortcakes. I then made the strawberry puree, since it had to cool completely. I couldn’t find dutch processed cocoa, but my local grocery store had a Hershey’s Special Dark cocoa (it says it’s a mixture of natural and Dutch processed cocoa). The dough was a bit sticky, but on a well floured surface and with well floured hands I was able to separate and shape the shortcakes with little fuss. I put them in the freezer for about 30 minutes before cooking and they held their shape very well in the oven. I cooked them for 22 minutes total, and let them cool for about 30 minutes after. I used a serrated knife to cut the shortcakes; they were crumbly on the outside but moist on the inside. The overall flavor was really good!
Followed the instructions and it turned out yummy!
My husband was skeptical at first about whether to make this dessert after reading some of the reviews and for the love of the traditional short cake;However to our surprise this was amazing! We made it for some friends and they took the leftover home.
When I made these, like everyone else, my dough was so sticky you could not work with it. I ended up having to add almost a cup more flour. They did not turn out like shortcakes either, but more like flat cookies. It was then impossible to cut them in half in order to fill them, so I ended up making three cookie sandwhiches instead of 6 shortcakes. I am not sure what Kate meant by baking them twice as the recipe in my magazine did not require that (it was freeze for 20 and bake for 20). Either way they did not turn out as expected and I was very disapointed after all that effort!
I loved this recipe. Followed it EXACTLY and it turned out fantastic!!! My husband is a huge fan.
The Verdict
Super-chocolatey, and the berries were perfect with the unsweetened whipped cream. The dusting of turbinado sugar made for a nice little sweet crunch, with a hint of molasses flavor.
Super-chocolatey, and the berries were perfect with the unsweetened whipped cream. The dusting of turbinado sugar made for a nice little sweet crunch, with a hint of molasses flavor.
The Details
I used chocolate chips instead of bar chocolate, and pulsed them a few times in a mini food processor to break them up (and to hide my laziness).
The dough was definitely too sticky, which I attribute in part to hot weather on the day I made it. Next time I will chill the butter/flour/sugar/cocoa mixture a little before adding the wet ingredients, and possibly again after.
A measurement of just how large a circle to make would have been nice. I ended up sectioning them with a knife and shaping the sections into circles by hand.
Like Kate’s, mine spread out a bit and looked more like cookies (even after chilling in the freezer for 20 minutes, per the recipe), and were done after 18 minutes. If they spread next time, I may consider baking them in a muffin pan (possibly parchment lined).
I tried this recipe but it did not turn out as it should’ve at all. The dough was far too sticky to pat out, so I had to shape it into mounds on a baking sheet. They came out more like cookies than shortcakes- plus when I took them out of the oven after the first 20 min, I was very hesitant to put them back for the next 20 min because they looked done! I put them back for another 8-10 min, but then took them out. By this time they were way too crunchy to be shortcakes- like I said, they were more like cookies. I think there might be an error in this recipe- can someone at Food Network Mag retest it? It looks so beautiful in the picture (plus the dough itself was DELISH!)- I know they’d be amazing if the recipe was right.
I tried this recipe – twice!! The batter did not turn out like indicated in the recipe. It was more more like cake batter. I poured it into a cake pan, froze it for 20 min. then baked it. Still have yet to taste it. But I am extremely dissapointed. One because I was going to use this for a dinner party tomorrow. Two because I don’t know if I can trust your recipies. I tried this one from your FN Mag. I usually don’t use recipes from a mag – I don’t need to – I just read them for ideas to create my own recipies. But I would hope that your recipies are tested before either printed or put on your website, not only from the original recipe, but from the recipe that is actually printed or posted. I love FN – watch it all the time – love your chefs. Please help me discover how to “fix” this recipe as I would like to use it again.
Thanks,
Susan
Thanks,
Susan