Chocolate Strawberry Shortcakes Recipe

Ingredients

For the Shortcakes:
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup white sugar
8 tablespoons butter, cut into small cubes
1/4 cup 2 percent milk
1/4 cup carbonated water
1/4 cup cold brewed coffee

For the Strawberries:
2 1/2 cups fresh strawberries, sliced
1/2 cup confectioners' sugar
1 teaspoon fresh lemon juice

For the Chantilly Cream:
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1/2 teaspoon pure vanilla extract

Directions

For the Shortcakes:
1. In a food processor combine flour, cocoa powder, salt, baking powder, baking soda and sugar and pulse until combined.
2. Add butter and process until incorporated and it resembles coarse meal.
3. Add milk, water and coffee and process until a dough consistency is formed.
4. Take about 1/4 cup of dough and form one-inch-high disks with your hand and place them on a parchment-covered baking sheet.
5. Put shortcakes in the fridge and allow to chill for at least 30 minutes while the oven preheats to 350° F.
6. Remove biscuits from the fridge and bake for 18-20 minutes. Remove and allow to cool.

For the Strawberries:
1. In a bowl, combine strawberries, powdered sugar and lemon juice. Toss to combine and allow to sit for 10 minutes.

For the Chantilly Cream:
1. In the bowl of a stand mixer, combine cream, powdered sugar and vanilla extract. Beat on high for 3-5 minutes or until stiff peaks form.
2. Once biscuits/shortcakes have cooled, top with a spoonful of berries and a dollop of chantilly cream. Serve immediately.