I made Chocolate Strawberry Shortcake the other day as a treat for my kids. When I saw some gorgeously ripe strawberries in the store I knew it was time to make strawberry shortcake in celebration of spring! I'm ready for some sunshine and warm weather already!
Originally I was going to make standard strawberry shortcake but the chocolate was calling my name.
When I embarked on making these I had this deep chocolate flavor in mind but they ended up rather mild. Tasting one of the biscuits plain left me rather disappointed, I barely could taste the chocolate and I thought they tasted more like a standard biscuit with a slight hint of chocolate...
I decided I wasn't going to try a shortcake last night but the kids and husband enjoyed it a lot. At 2:45 am as my husband was leaving for work I tasted another biscuit and made the comment the flavor improved as they had cooled but it still didn't taste as chocolaty as I had imagined.
I let him know I wasn't going to share this recipe because I didn't think it was worthy. He then told me what are you CRAZY? I looked at him and said are you serious? He said yes they were delicious! You didn't eat a shortcake last night did you? You have to have a shortcake today before you make your finale decision...
So at 8:30 am I enjoyed Chocolate Strawberry Shortcake.. Yes, I enjoyed it for breakfast! It was delicious and the strawberries and whip cream made the chocolate flavor pop just enough to make it noticeable, but not overwhelming!
Colt was right and I'm glad I listened. Just for the record this doesn't happen very often do to my stubbornness!
Combine flour, cocoa powder, brown sugar, baking powder and sea salt.
Cut in 2 tablespoons shortening until fine like sand.
Cut in butter or use fingers and work until texture is like a course meal.
It should end up looking like this.
Combine yogurt and milk. Stir until well combined.
Slowly stir in yogurt mixture until thoroughly combined and dough pulls together. Do not over mix.
On a parchment lined baking sheet press dough into a 8" round. Place in the refrigerator for 30 minutes.
Use a 2 1/2" cookie cutter or the top of a Mason jar ring to cut out biscuits.
Place on a parchment or Silpat lined baking sheet and bake in a 350 degree oven for 22-25 minutes or until a toothpick inserted in the middle of a biscuit comes out clean.
Allow Chocolate Biscuits to cool completely before topping with sweetened whip cream and sweetened strawberries! Enjoy!