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Chocolate Shortcake with Strawberries and Cream

A delightful chocolate shortcake layered with whipped cream and strawberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Shortcake Ingredients
  • 2 cups self-raising flour, plus extra, to dust
  • 1/2 cup caster sugar, plus 1/3 cup extra, to dip
  • 1/2 cup dark cocoa powder
  • 140 g dark (70 percent) chocolate, chopped into small squares
  • 2 cups thickened cream
  • 60 g unsalted butter, melted
To Serve
  • Roasted strawberries, to serve (optional)
  • Whipped cream, to serve (optional)

Method
 

Preparation
  1. Whisk the flour, sugar, cocoa, and salt in a large bowl until well combined.
  2. Add chopped chocolate and stir to combine.
  3. Add the thickened cream and stir until it forms a sticky dough.
  4. Dust a surface with flour and press the dough into a 16cm square, approximately 5cm high.
  5. Chill for 30 minutes.
Baking
  1. Preheat oven to 180C/160C fan-forced and line a baking tray with paper.
  2. Cut the square into 16 portions.
  3. Dip the tops into melted butter and then into extra sugar.
  4. Place on the tray with gaps in between.
  5. Bake for 18 minutes or until a skewer comes out clean.
Serving
  1. Serve warm or cool with whipped cream and roasted strawberries between the halves.

Notes

Ensure your butter is just melted to give the perfect glossy topping. For a twist, add a pinch of sea salt to the batter to enhance the chocolate flavor.