Many of us enjoy our desserts but need to watch our calories – this Chocolate Strawberry Shortcake is a perfect solution! And in my opinion, a dessert that is topped with a healthy serving of fruit – has to be great! This Chocolate Shortcake provides the perfect base providing different opportunities for toppings.
My preference is a mixture of strawberries and blueberries; however you could add other berries such as raspberries. A reduced balsamic glaze is just perfect with berries!! It drizzles beautifully on the plate and is just delicious so be sure to make enough. If you are like me there is always an extra serving of fruit that tends to take over the chocolate shortcake.
For toppings, there are so many options in addition to how I assemble the shortcake. A bit of whipped cream (from the can or homemade) is a nice touch on the side – elegant like an expensive restaurant. Topped with a nice piece of mint, which is delightful to the taste buds. If you have a dark chocolate bar, sprinkle some shavings over the plate – it looks wonderful especially on the whipped cream.
It looks nice on a white plate allowing all the colors and ingredients to be showcased.
The best option, however, is a darker dinner plate for presenting this beautiful dessert! There is more room for the fruit, whipped cream, and the balsamic glaze. And as mentioned earlier, I like a lot of fruit!!
It also works well as a birthday or other celebration as you can line up the plates in multiple rows and it looks so nice!
Shortcake Dry Ingredients
2 cups flour
⅓ cup and 1 tbsp sugar
⅓ cup and 2 tsp unsweetened cocoa powder
1 tbsp baking powder
1 tsp baking soda
¼ tsp salt
Wet and Chocolate Ingredients
½ cup unsalted butter very cold, cut into 1/4-inch cubes
7-ounces dark chocolate chunks
2/3 cup plain yogurt
About ⅔ cup skim milk
Topping Before Baking (optional)
2 tbsp melted butter
1 tbsp sugar
1 cup of good Balsamic Vinegar
2 tbsp Maple Syrup or Brown Sugar
Grated Dark Chocolate
Mint for garnish
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Place dry ingredients into a food processor and pulse several times to combine ingredients. Add butter and pulse for a few seconds until the butter is incorporated into small pebbles. Place this mixture into a bowl and stir in chocolate chips. Add the yogurt and milk then stir until just combined. You may need to only add some of the milk since you do not want the dough too wet.
- Prepare a board and your hands with flour and then by using your hands take about ⅓ of the dough and pat it into a 1-inch thick square. Cut into desired shapes and sizes – a heart cookie cutter would be nice!
- I used a 3-inch round juice glass to cut out the shortcakes for about 16 to 18 and place on the prepared baking pan. Brush the tops of the biscuits with the melted butter and sprinkle on the remaining tablespoon of sugar.
- Bake the shortcakes until a toothpick inserted into the center comes out without any batter on it for about 15-minutes.
- While the shortcakes are baking prepare your balsamic dressing by placing balsamic vinegar in a pan with some brown sugar or maple syrup. Bring to a slow boil and reduce to desired thickness. The amount of brown sugar or maple syrup you add depends upon thickness and sweetness. I find it best to carefully take a few taste tests (it will be hot) to determine how much brown sugar or maple syrup to add.
- The Chocolate Shortcakes can be served warm or at room temperature. Add your toppings that you enjoy and serve!