Dark chocolate. Strawberries. Yogurt. Do I have your attention yet? When you put all of those together you end up with Dark Chocolate Strawberry Shortcakes. I bet that gets your attention right away.
If the only shortcake you know are those little sponge cake cups you find packaged at the grocery, then you are definitely in for a treat with this dish. Take my word for it; these are delicious. And they have dark chocolate, yogurt and strawberries. Those are all health foods, right?
One cup of strawberries has about 3 grams of fiber and more than your daily recommended dose of Vitamin C. Considering how many I eat when Arkansas strawberries come into season, I’m set for life in the Vitamin C department. Our Arkansas strawberries are absolutely the best I’ve ever eaten.Strawberries are the first fruit to ripen in spring and early summer and I think they are best eaten out of hand, but they also make great additions to salads and plenty of desserts just like this one.
This is one of the recipes to be featured on my THV11 This Morning appearance originally scheduled for Tuesday but now scheduled for May 5. I hope you’ll be able to catch that. Or,since I’m on REALLY EARLY, it’s just fine with me if you set your DVR. And let me know if you give these Dark Chocolate Strawberry Shortcakes a try.
And while you’re at it, you really should give this Strawberry Cake from my friend over at Grace Grits and Gardening a try. Oh my goodness is all I can say. You’ll be too busy filling your mouth with it to say anything. Trust me.
- 2/3 cup self-rising flour
- 1/4 teaspoon baking soda
- 1/3 cup unsweetened dark cocoa powder
- 1/3 cup granulated or light brown sugar
- 1 1/2 Tablespoons unsalted butter
- 1 1/2 Tablespoons mascarpone or cream cheese
- 1/2 cup buttermilk
- powdered sugar, optional
- 1 cup Greek plain or vanilla yogurt, drained*
- 2 cups thinly sliced strawberries
- 3 Tablespoons granulated sugar
- Preheat the oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, salt and sugar. Cut in the butter and cheese until crumbly.
- Add buttermilk and stir just until moistened.
- Drop into 6 evenly sized mounds spaced about 2 inches apart slightly shaping into circles.
- Bake for 10-12 minutes until the top springs back when lightly touched.
- Cool completely on a wire rack. They can also be frozen.
- Drain the yogurt until the liquid is mostly removed and the yogurt is thick.
- Mix the strawberries with the sugar. Let stand at room temperature for about 30 minutes.
- Slice the shortcakes in half. Place a spoonful on strawberries on the bottom half and top with a spoonful of the yogurt.
- Top with the remaining shortcake half and dust with powdered sugar.
- *Vanilla ice cream or whipped heavy cream may be substituted.
