Recipes at the Cabin: Chocolate-Covered Strawberry Shortcakes
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Recipes at the Cabin: Chocolate-Covered Strawberry Shortcakes

Frozen strawberries in syrup are usually too mushy to be eaten straight from the package, but they make a flavorful base for fresh strawberries.

Recipes and photos courtesy of Cuisine at Home magazine




Frozen strawberries in syrup are usually too mushy to be eaten straight from the package, but they make a flavorful base for fresh strawberries.


Chocolate-Covered Strawberry Shortcakes

Makes 6 servings

Total time: 11/2 hours

Per serving: 647 calories; 37g total fat (23g saturated); 81mg cholesterol; 497mg sodium; 80g carb (4g fiber/46g total sugars); 8g protein


For the shortcakes, whisk:

  • 1 3/4 cups all-purpose flour

  • 3 tbsp. granulated sugar

  • 1 tbsp. baking powder

  • 1/2 tsp. table salt


For the shortcakes, cut:

  • 4 tbsp. cold unsalted butter, cubed

  • 1/4 cup chopped semisweet bar chocolate

  • 1/2 cup heavy cream

  • 1/2  cup plain yogurt


For the shortcakes, brush:

  • Heavy cream

  • Sanding or granulated sugar


For the strawberries, crush:

  • 1 box frozen strawberries in syrup (10 oz.), thawed

  • 4 cups fresh strawberries, hulled and halved

  • 1/4 cup granulated sugar

  • 2 tsp. fresh lemon juice


For the whipped cream, beat:

  • 1/2 cup heavy cream

  • 2 tbsp. powdered sugar

  • 1/2  tsp. pure vanilla extract


For the chocolate sauce, heat:

  • 1/2  cup heavy cream

  • 1 tbsp. light corn syrup

  • 4 oz. semisweet bar chocolate, chopped


  1. Preheat oven to 425°. Line a baking sheet with parchment.
  2. For the shortcakes, whisktogether flour, granulated sugar, baking powder and salt.
  3. Cut butter into flour mixture using a pastry blender until butter is pea-sized; stir in chocolate.
  4. Stir together 1/2 cup cream and yogurt in a separate bowl, then add to flour mixture, blending with a fork just until dough comes together.
  5. Pat out dough on a lightly flouredsurface into a 1-inch-thick circle.Using a 2 1/2-inch-round cutter, cut out as many shortcakes as possible and place on prepared baking sheet. Gently press scraps back together and cut remaining shortcakes.
  6. Brush tops of shortcakes with cream and sprinkle with sanding sugar. Bake shortcakes until golden, about 15 minutes.
  7. For the strawberries, crushthawed strawberries in a bowl with a potato masher. Stir in fresh strawberries, sugar and lemon juice. Let fruit mixture stand at least 30 minutes or overnight. 
  8. For the whipped cream, beat cream, powdered sugar and vanilla with a hand mixer until soft peaks form.
  9. For the chocolate sauce, heatcream and corn syrup in a small saucepan over medium until simmering. Place chocolate in a bowl and pour cream mixture over; let stand 5 minutes, then whisk until smooth.


Shortcake Shortcuts

  1. It’s easiest to cut butter into dry ingredients using a pastry blender, but you can also use two knives.
  2. To prevent sticking, dust the cutter with flour before cutting each cake. Take care not to twist the cutter.
  3. Coarse-grain sanding sugar gives the shortcakes loads of crunchy texture, but any type of sugar will do.


Make it Ahead!

Make-ahead components streamline this cabin-perfect dessert. The biscuits hold up well (and can even be frozen), the strawberries taste great after standing for several hours or overnight, and it’s even fine to make the sauce beforehand, then warm it when you serve it.


See Also: Caramel-Chocolate-Pecan Pie

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