Try this new take on a strawberry shortcake.  The cake is chocolate and topped with chocolate and caramel sauce.

You have lots of options with this recipe.  Not only can you choose you berries but you can choose your syrups.  You can also choose your whipped cream.  You can use Lemon Cloud Whipped Cream, Chocolate Whipped Cream, or Caramel Whipped Cream.

You’ll have fun with this dessert.


1 3/4 cups all-purpose flour
1/4 cup cocoa
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream
1 tablespoon melted butter for brushing
2 tablespoons large crystal sugar such as turbinado sugar
1 1/2 pints ripe raspberries or trimmed and sliced strawberries
1 cup heavy cream
1 teaspoon vanilla
2-4 tablespoons sugar
Chocolate syrup
Caramel syrup


For the shortcake:

Preheat the oven to 375 degrees.

  1. Combine the flour, cocoa, sugar, baking powder, and salt in a medium bowl.
  2. Cut the butter into the dry ingredients with a pastry blender.
  3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into dough on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.
  4. Brush the tops with the melted butter. Sprinkle the tops with sugar. Bake for about fifteen minutes or until done. Remove to a wire rack. Serve while still fresh and warm.

Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.

For the raspberries:

Wash the raspberries. Garnish the dessert with the raspberries.
For the whipped cream:

Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.

To serve:

Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries. Drizzle with chocolate and caramel syrup.

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