Chocolate Strawberry Shortcake includes everyone’s favorite chocolate plus a delicious Balsamic Glaze that drizzles artistically on the plate! Adding blueberries along with the strawberries adds another layer of flavor. Balsamic Glaze is just delicious with the berries — so be sure to make enough. Warning! Be sure to make enough chocolate shortcakes because it will go quickly!
Strawberry Chocolate Shortcake Toppings
When topping this delicious dessert, there are so many options and opportunities to be creative and modern. A bit of whipped cream (from the can or homemade) is a nice touch on the side – elegant like an expensive restaurant. (Without those expensive prices!) Consider topping the whipped cream with a slight sprinkle of cinnamon sugar and fresh mint. Finish your dessert with another piece of fresh mint that compliments your whipped cream, provides another splash of green color and is delightful to the taste buds. If you have a dark chocolate bar, sprinkle some shavings over the plate – it looks wonderful especially on the whipped cream. It does not take long to make this a beautiful plated dessert!
Easy Strawberry Shortcake
A special occasion is not need for this delicious dessert but if you are looking for a dessert for Valentine’s Day, a birthday, anniversary, engagement — look no further! The chocolate shortcakes and Balsamic Glaze can be made the previous day and assembled just before serving! My preference is not to cook the strawberries or make a glaze by adding sugar. Soggy strawberries are a pet peeve of mine! And yes, I use a heavy hand when adding the berries!
If you are having a birthday or some type of party, the Chocolate Shortcake looks wonderful on a party plate! Bring that modern twist to the party! But just be sure to have plenty on hand for the demand!
A Modern Twist on Strawberry Shortcake
Shortcake Dry Ingredients
- 2 cups Flour
- ⅓ cup and 1 tbsp Sugar
- ⅓ cup and 2 tsp Unsweetened Cocoa Powder
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
Wet and Chocolate Ingredients
- ½ cup Unsalted Butter very cold cut into 1/4-inch cubes
- 7 ounces Dark Chocolate Chips
- 2/3 cup Plain Yogurt
- 2/3 cup Skim Milk
Topping Before Baking (optional)
- 2 tbsp Butter melted
- 1 tbsp Sugar
- 1 cup Balsamic Vinegar
- 2 tbsp Brown Sugar
- 3 cups Strawberries sliced
- 1 cup Blueberries
- Whipped Cream
- Grated Dark Chocolate
- Mint for garnish
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Place dry ingredients into a food processor and pulse several times to combine ingredients. Add butter and pulse for a few seconds until the butter is incorporated into small pebbles. Place this mixture into a bowl and stir in chocolate chips. Add the yogurt and milk then stir until just combined. You may need to only add some of the milk since you do not want the dough too wet.
- Prepare a board and your hands with flour and then by using your hands take about ⅓ of the dough and pat it into a 1-inch thick square. Cut into desired shapes and sizes. Repeat with the remaining dough.
- I used a 3-inch round juice glass to cut out the shortcakes for about 16 and place on the prepared baking pan. Brush the tops of the biscuits with the melted butter and sprinkle on the remaining tablespoon of sugar.
- Bake the shortcakes until a toothpick inserted into the center comes out without any batter on it for about 10 to 15-minutes.
- While the shortcakes are baking prepare your balsamic dressing by placing balsamic vinegar in a pan with some brown sugar. Bring to a slow boil and reduce to desired thickness. The amount of brown sugar or maple syrup you add depends upon thickness and sweetness. I find it best to carefully take a few taste tests (it will be hot) to determine how much brown sugar to add.