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Chocolate Strawberry Shortcake Fall Dessert Recipe

Emily Carter
Chocolate shortcake layered with fresh strawberries and topped with fluffy whipped cream. A fall twist on a classic favorite.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 400 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter cubed
  • 3/4 cup milk
  • 2 cups fresh strawberries sliced
  • 1/4 cup sugar for strawberries
  • 1 tsp vanilla extract
  • 1 cup whipped cream or whipped coconut cream

Instructions
 

  • Preheat oven: Set to 375°F (190°C). Line a baking sheet with parchment paper.
  • Make the shortcake dough: Mix flour, cocoa powder, sugar, baking powder, and salt. Cut in the cold butter until crumbly.
  • Add milk: Stir in the milk to form a soft dough.
  • Shape and bake: Form 8 rounds, place on the baking sheet, and bake for 12-15 minutes.
  • Prepare strawberries: Mix sliced strawberries with sugar and let them sit for 10-15 minutes.
  • Assemble the shortcakes: Split shortcakes, add strawberries, and top with whipped cream.
  • Serve: Immediately serve and enjoy the indulgent dessert.

Notes

Nutritional Values (Per Serving)

  • Calories: 400
  • Total Fat: 22g
  • Saturated Fat: 12g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 5g

Key Vitamins and Minerals (Per Serving)

  • Vitamin A: 6%
  • Vitamin C: 20%
  • Calcium: 8%
  • Iron: 10%
  • Folate: 6%

Additional Notes/Tips

  • For extra decadence: Drizzle some melted chocolate on top before serving.
  • Make ahead: Prepare the shortcake the day before and refrigerate for easier assembly.
  • Customize: Add some crushed nuts like almonds for crunch, or drizzle caramel for an extra flavor kick.