Chocolate chip strawberry shortcakes

Chocolate chip strawberry shortcakes

Sitting somewhere between a scone and shortbread, this light and crumbly shortcake comes studded with dark chocolate. It’s the perfect vehicle to showcase that winning combo of strawberries and cream.

Chocolate chip strawberry shortcakes

Have you tried our best ever chocolate chip cookies recipe?

  • Serves icon Serves 6
  • Time icon Hands-on time 25 min, plus resting. Oven time 25 min

Sitting somewhere between a scone and shortbread, this light and crumbly shortcake comes studded with dark chocolate. It’s the perfect vehicle to showcase that winning combo of strawberries and cream.

Have you tried our best ever chocolate chip cookies recipe?

Nutrition: per serving

Calories
713kcals
Fat
52g (32g saturated)
Protein
6.8g
Carbohydrates
52g (21g sugars)
Fibre
5.3g
Salt
0.1g

Ingredients

  • 400g strawberries
  • 90g caster sugar, plus extra to sprinkle
  • 1 mint sprig, plus extra leaves
  • Lemon, to squeeze
  • 250g plain flour
  •  1 tbsp baking powder
  • 85g butter, chilled
  • 80g whole milk
  • 80g double cream, plus extra to brush
  • 60g dark chocolate chips

For the filling

  • 300ml double cream
  • 1 tsp vanilla extract
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Method

  1. Hull and halve the strawberries, toss with 2 tbsp caster sugar, 1 mint sprig and a squeeze of lemon, then set aside to macerate.
  2. Meanwhile, pulse the plain flour, 50g caster sugar, baking powder, a pinch of salt and the chilled butter in a food processor until the mixture resembles breadcrumbs. Add the milk, 80g double cream and the dark chocolate chips, then pulse again until it comes together into a wet dough.
  3. Turn out onto a floured surface, roll into a 5cm thick log, then cut into 6 even pieces. Put them on a tray lined with baking paper, then chill in the fridge for 30 minutes (see tips). Once chilled, brush with a little double cream, sprinkle with caster sugar, then bake in a 180°C fan/gas 6 oven for 25 minutes. Leave to cool a little, then transfer to a wire rack to cool completely.
  4. Whip the 300ml double cream with the vanilla extract to soft peaks, then split open each shortcake and dollop in most of the cream. Spoon in some strawberry halves, put the lids back on, then top with the remaining cream, strawberries and a few mint leaves.

Nutrition

Calories
713kcals
Fat
52g (32g saturated)
Protein
6.8g
Carbohydrates
52g (21g sugars)
Fibre
5.3g
Salt
0.1g

delicious. tips

  1. Don’t be tempted to skip the 30 minute rest – this step will prevent the shortcakes from turning flat.

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