Chocolate Strawberry Shortcake, taking Strawberry Shortcake to the next level!
I’m a bargain shopper. I know to buy milk at our local grocery store, not the big store. I know that if I go early in the morning, I’ll find deals on meats there too.
I know to go to my Dollar General for paper products and also for cereal and noodles.
And Now I can pick up All You Magazine there too!
Right there at the checkout. I love that my local Dollar General is carrying this magazine now. Full of coupons, great recipes, beauty tips. You can save $1.00 off your copy here. With all the great coupons in the magazine, I’ve already paid for my issue about 5 times over.
There are decorating tips that now have me thinking of adding some bright red splashes in my Living room. And how cool was it to find my friend Kelly Dixon doing the craft challenge!
So I pick up my copy and a few essentials.
There are several recipes I’ll be trying out on the family soon including Blue Cheese and Spinach Pizza, Coffee Waffles, and a Southwestern Chicken pasta Bake.
First on my baking list had to be the Chocolate Strawberry Shortcake!
It just called to me and shortcake is always a summertime dessert. Making the biscuits Chocolate was just the right thing to do.
I made my biscuits the day before and stored them in a Ziploc Baggie until I was ready to use them .
- 1/4 cup cocoa powder
- 1 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar plus extra for sprinkling
- 4 tablespoons cold butter, cubed
- 5 tablespoons milk
- 3 1/2 cups sliced strawberries
- 1/4 cup sugar
- 3/4 cup heavy cream
- 2 tablespoons sugar
- Preheat oven to 425 degrees.
- Sift together cocoa, flour, baking soda, baking powder, salt and sugar. Using a pastry blender, cut in butter. Add in milk and continue to blend until all dry ingredients are moist and you have a dough.
- Divide dough into 4 portions. Shape into biscuits and place on parchment lined or lightly greased baking tray. Sprinkle tops with sugar.
- Bake for 12-14 minutes, until toothpick inserted in center comes out clean. Be careful not to burn bottoms. Let cool completely on a cooling rack.
- Prepare macerated Strawberries. Combine cut strawberries with 1/4 cup sugar. Let sit, stirring occasionally for 30 minutes to create a juice.
- Whip heavy cream with sugar until soft peaks form, do not overmix or you'll end up with butter.
- To assemble-Slice biscuit with serrated knife. Place a generous layer of strawberries and then a hefty dollop of whipped cream on bottom half of biscuit. Add top of biscuit to create a sandwich.
recipe source ChocolateChocolateandmore.com
Disclosure: This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and All You, but all my opinions are 100% my own. #lifeforless #pmedia https://cmp.ly/3/8vNxcO
Need some more strawberry ideas?