Chocolate Strawberry Shortcake

Products Used
Chocolate Strawberry Shortcake



Whipped Cream

Chocolate Biscuits

  • 1 3/4 cups all-purpose flour*
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 cup unsalted butter, cut into cubes
  • 1 1/2 cups half and half (heavy cream or milk)
  • 2/3 cup mini chocolate chips
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. In a bowl mix together diced strawberries and sugar. Let sit for 30 minutes to 2 hours until strawberries are juicy.
  2. Using an electric mixer beat heavy cream until soft peaks. Add powdered sugar and vanilla extract and beat until stiff peaks. Refrigerate until ready to use.
  3. In a large bowl whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar until well blended. Cut butter into mixture and work with your fingers until texture is like coarse sand. Add half and half and mix until everything is barely combined. Fold in chocolate chips, be careful not to over mix. 
  4. Drop 8 balls of dough onto a lined baking sheet. Preheat oven to 400°F and bake for 17-20 minutes until fluffy and dough is set. Remove from oven. 
  5. To serve, top each biscuit with strawberries and fresh whipped cream. You can slice biscuits in half to fill with strawberries and whipped cream, or leave whole.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Erin Sellin @Dinners, Dishes & Desserts.

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