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Thursday, October 24, 2019

Chocolate Berry Shortcakes

Where have you been all of my life, chocolate shortcakes? This was one of the recipes Mom brought to my house in September, when she came for our annual canning extravaganza. She brought raspberries with her, too, and we both had enjoyed a fall berry harvest of sorts. Her berries really produced before cold arrived, while every few days until the frost I found a delightful spot of red in my strawberry patch.


Chocolate Berry Shortcakes

Serves 8


Altitude adjustment for 3500-5500 feet:

subtract 1/4 teas baking powder
subtract 1/4 teas baking soda

2 egg yolks
1 c heavy cream
1 3/4 c AP flour
1/2 c plus 1 T unsweetened cocoa powder
2 1/4 teas baking powder
3/4 teas baking soda
1/3 c granulated sugar
1/2 teas kosher salt
6 T unsalted butter, cold
2 oz  bittersweet chocolate, finely chopped or chocolate chips
3 T raw, sanding, or granulated sugar 

Berry topping:

1 1/2 pds raspberries or strawberries, trimmed if necessary and cut into small pieces or slightly smashed
3 T granulated sugar, or to taste
1 pinch kosher salt

Whipped cream topping:

1 c heavy cream
1 teas granulated sugar
1/2 teas vanilla extract

Preheat oven  to 400F. Place parchment paper or a silicone baking mat on a large baking sheet.

Measure the cream in a liquid measuring cup. Drop the egg yolks in and stir with a small whisk until well mixed.

In a large bowl, place flour, cocoa powder, baking powder, baking soda, sugar, and salt and whisk until completely combined. Use the large holes on a grater to shred cold butter into the mixture and stir together with a fork until the butter is incorporated throughout. Stir in the chopped chocolate or chocolate chips. Add the cream/egg mixture to the flour mixture and stir with a rubber spatula and eventually using your hands to mix into a cohesive dough. It will be thick.

Divide the dough into 8 pieces and roll each lump into a rough ball. Dip them into sugar (plain granulated sugar contrasts nicely with the chocolate biscuits) and place, sugar side up, on the lined baking sheet in 3 lines of 2 shortcakes each, staggering the rows.

Bake for 15-18 minutes until set, rotating the pan once during baking time. Remove from oven and allow to rest on a cooling rack.

About 30 minutes before serving, mash about a third of the berries and add the remaining berries. If using strawberries, quarter or cut into pieces. Stir in the sugar and salt. Set aside to macerate for 25 minutes until very juicy.

Using a cold bowl, whip the cream, sugar, and vanilla extract together until the mixture holds a peak.

Cut the shortcakes in half horizontally with a serrated knife. Place the bottom halves on plates and top with macerated fruit. Top the fruit with a big dollop of whipped cream and place the top half of the shortcake on top. Enjoy!


Shortcakes can be frozen and defrosted in the fridge. If desired, you can warm them in an oven at low temperature for a few minutes.