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Chocolate Strawberry Shortcake – This twist on classic shortcake starts with tender chocolate biscuits layered with juicy strawberries and fresh whipped cream.
This version of strawberry shortcake starts with a chocolate biscuit, which instantly takes it out of classic territory and into something a little more indulgent.
The biscuits are rich but not heavy, the strawberries turn soft and syrupy as they sit, and everything comes together in a way that still feels simple and familiar.
I love this for nights when I want dessert to feel thoughtful without being complicated. You can prep the pieces ahead and assemble right before serving, and if you want to lean into the chocolate even more, a drizzle of Hot Fudge Sauce on top fits right in.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
For The Chocolate Biscuits
- All-Purpose Flour
- Cocoa Powder
- Baking Powder
- Baking Soda
- Salt
- Granulated Sugar
- Butter
- Mini Chocolate Chips
- Half & Half, Heavy Cream, or Milk
For The Strawberries
- Strawberries
- Granulated Sugar
For The Whipped Cream
- Heavy Cream
- Powdered Sugar
- Vanilla Extract
Chocolate Strawberry Shortcake
Ingredients
Chocolate Biscuits
- 1 3/4 cups all purpose flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup butter, cut into cubes
- 1 1/2 cup half and half, heavy cream or milk
- 2/3 cup mini chocolate chips
Strawberries
- 2 pounds strawberries, diced
- 1/3 cup granulated sugar
Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- In a bowl mix together diced strawberries and sugar. Let sit for 30 minutes to 2 hours until the strawberries and juicy.2 pounds strawberries, 1/3 cup granulated sugar
- Using an electric mixer beat heavy cream until soft peaks. Add powdered sugar and vanilla extract and beat until stiff peaks. Refrigerate until ready to use.1 cup heavy cream, 1/4 cup powdered sugar, 1/2 tsp vanilla extract
- Preheat oven to 425º F.
- In a large bowl whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar until well blended.1 3/4 cups all purpose flour, 1/2 cup cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup granulated sugar
- Cut butter into the mixture and work with your fingers until it is the texture of coarse sand.1/2 cup butter
- Add half and half and mix until everything is barely combined.1 1/2 cup half and half
- Fold in chocolate chips, be careful not to over mix.2/3 cup mini chocolate chips
- Drop 8 balls of dough onto a lined baking sheet. Bake for 15-17 minutes until fluffy and the dough is set. Remove from the oven.
- To serve top each biscuit with strawberries and fresh whipped cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chocolate Strawberry Shortcake
- Prep the Strawberries – Dice the strawberries, toss them with sugar, and let them rest until they release their juices and turn syrupy.
- Whip the Cream – Beat the heavy cream with powdered sugar and vanilla until light, fluffy peaks form, then chill until ready to assemble.
- Mix the Biscuit Dough – Combine the dry ingredients, work in the butter until crumbly, then gently stir in the cream and chocolate chips to form a soft dough.
- Bake the Chocolate Biscuits – Portion the dough onto a baking sheet and bake until the biscuits are set, puffed, and fragrant.
- Assemble & Serve – Top each warm biscuit with juicy strawberries and a generous scoop of whipped cream, slicing the biscuits if you want layered shortcakes.
Recipe Tips & Tricks
- Keep the Butter Cold – Cold butter creates steam as it bakes, giving the chocolate biscuits their light, tender texture instead of a dense crumb.
- Handle the Dough Gently – Mix just until everything comes together. Overworking the dough can make the biscuits tough.
- Let the Strawberries Rest – Giving the berries time to macerate builds a natural sauce that soaks perfectly into the biscuits.
- Chill the Whipped Cream Bowl – A cold bowl and beaters help the cream whip faster and hold its shape longer.
- Swap the Fruit – Raspberries or mixed berries work well if strawberries aren’t in season or you want a different twist.
For best results, store the biscuits, strawberries, and whipped cream separately. Assembled shortcakes can be refrigerated for up to 24 hours, but the biscuits will soften as they sit.
Yes. You can swap the whipped cream for vanilla ice cream, mascarpone, or even Greek yogurt for a different texture and flavor. You can also use store bought whipped cream if you don’t want to make your own.
Strawberries and chocolate are both my favorite especially combined. This is calling my name!!
I love that you combined two teats in to one dandy delight! I want to try all kinds of treat with those chocolate biscuits!
This shortcake is so delicious! 10/10 would make again
I am drooling over these strawberry shortcakes. Looks so inviting!
I love the twist of adding chocolate to a classic like shortcake! So delicious!
I think we enjoyed this even more than the original!
My brother loves cheesecake, so for our birthday I think I will make him this one. We turn 31 and he still loves his sweets.