There are several different types of shortcake, or pastries known as shortcake. First there are scones and biscuits -- perfect for Strawberry Shortcake. And, then there are sponge cakes like those little spongy cups you get at the supermarket, also good, just different. And, of course, there's just plain cake which can be chocolate! All these 'cakes' are quick to make and taste great with strawberries and whipping cream. Of course, for me, the shortcake should always be chocolate. As always, your cakes are only as good as the chocolate you use!
No one really knows exactly when the first strawberry shortcake was made. Shortcake, itself, is a European invention that goes back at least to the late 1500s. Strawberries have been around for over 2000 years. But putting strawberries and shortcake together is an American tradition. Strawberry Shortcake parties became popular in the United States around 1850 with the earliest recipe in 1847. Strawberries were so popular that people talked about strawberry fever. Advertisements and articles about strawberry shortcake, caused more and more demand. Harpers Magazine in 1893 said, "They give you good eating, strawberries and short-cake-- Ohh My!"
Several years ago on National Strawberry Shortcake Day I posted a recipe for Chocolate Strawberry Shortcake. That recipe is a combination of individual chocolate biscuits, fresh strawberries and sweet whipping cream. I also linked to Annmarie Kostyk's Double Chocolate Strawberry Shortcake. Fabulous!
Here's another recipe for Chocolate Strawberry Shortcake because you can't have enough of a good thing. Recipe adapted from Rhoda Peacher at Hobbyfarms.com
A tip from Lynda King at Hobbyfarms: one of the best ways to prepare berries for shortcake is to bruise them with a potato masher. You don’t want all the berries mashed, but you want most of them bruised sufficiently to yield their juice into the mixture. If needed, add sugar or honey to taste, depending on your preference, and chill for a few hours before serving.
CHOCOLATE STRAWBERRY SHORTCAKE
Ingredients
Shortcake
2 cups all-purpose flour
1/2 cup sugar
2/3 cup Dutch process cocoa powder
3 tsp baking powder
1/4 tsp salt
1/2 cup unalted butter
1 cup + up to 2 Tbsp milk
Filling
4 to 5 cups fresh strawberries
1/4 cup sugar
1 cup whipping cream, whipped
Directions
Preheat oven to 400 degrees F.
Grease two 8-inch round cake pans.
In large bowl, combine flour, 1/2 cup sugar, cocoa powder, baking powder, and salt.
Using pastry blender, cut butter into mixture until consistency resembles coarse crumbs.
Stir in 1 cup milk with fork until mixture is just moistened (you may need to add extra milk for the mixture to blend evenly).
Using your fingers, spread into prepared pans.
Bake at 400 degrees F for 15 minutes, or until cake begins to pull away from sides of pans.
Cool 15 minutes; remove cakes from pans. Cool completely.
Reserve five whole strawberries for garnish.
Wash, hull, and halve remaining strawberries.
In large bowl, combine halved strawberries and 1/4 cup sugar.
Place 1 shortcake bottom-side up on serving plate.
Top with half of strawberries and half of whipped cream.
Drizzle with a few tablespoons of chocolate sauce, to taste.
Place the other shortcake on top of this, right-side up.
Top with remaining prepared strawberries and whipped cream.
Garnish with reserved whole strawberries.
So there you have it: Three fabulous recipes for Chocolate Strawberry Shortcake!
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Want to drink your Chocolate Strawberry Shortcake?
CHOCOLATE STRAWBERRY SHORTCAKE COCKTAIL
1 shot amaretto
1 shot creme de cacao
2 double shots of fresh strawberry puree
2 double shots of cream
Add several ice cubes, 2 double shots of fresh strawberry puree, 2 double shots of cream, add one shot of amaretto and one shot of creme de cacao. Blend for 1 min until mixture is thick. Pour into a martini glass.
Garnish with a whole strawberry or rim the glass with crushed chocolate--or both!
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