Chocolate strawberry shortcakes

Locavorious strawberries and chocolate winterize a summer classic to make a great Valentine’s Day dessert!  Check out this lovely recipe that Locavorious chef Becca adapted from the Food Network.









1 cup all-purpose flour, plus more for dusting

1/3 cup granulated sugar

2 tablespoons Dutch-process cocoa powder

3/4 teaspoon baking powder

1/4 teaspoon salt

4 tablespoons cold unsalted butter, cut into pieces

3 ounces milk chocolate, roughly chopped

2 large eggs

1/4 cup heavy cream

1 teaspoon vanilla extract

Raw or turbinado sugar, for sprinkling


For the toppings:

1 bag Locavorious frozen strawberries

1/4 cup granulated sugar

1 cup heavy cream








Preheat the oven to 400 degrees. Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 2 eggs, the cream, and vanilla in a big bowl. Stir in the flour mixture with a fork. Turn the dough out onto a floured surface; pat until flat, about 1 ½ inches thick. The dough will be moist and sticky, so be fairly generous with the flour.  Cut the dough into 6 cakes, using the scraps to make the last cake. Place the cakes on a baking sheet and freeze for 20 minutes. After the cakes have hardened in the freezer, they’re easier to reshape – try hearts to add some Valentine’s fun. Bake until firm, about 20 minutes. Cool on a rack.








For the toppings – Toss half of the strawberries in a saucepan (add sugar to taste); cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form and swirl in the strawberry puree. Right before consuming, thaw the remaining strawberries (10 minutes) and add a little sugar.








Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.


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