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Chocolate-Almond Berry Shortcakes

IngredientsNuts, Berries, Chocolate, Dairy, Fruits
Day PartBreakfast
Menu PartDessert
Cuisine TypeAmerican
Chocolate Shortcake

Almond-topped chocolate shortcakes filled with sugared strawberry and Clementine slices and orange whipped cream, a new variation of an old favorite.


2⁄3 cup whole milk or cream
1⁄4 cup chocolate syrup
1 tsp. vanilla extract
1 1⁄2 cups flour
1⁄2 cup sugar
1⁄3 cup unsweetened cocoa
1 tbsp. baking powder
1⁄2 tsp. salt
1⁄4 cup chilled butter
2 tbsp. melted butter
1⁄2 cup sliced almonds

1-2 pt. strawberries, sliced
2 tangerines or clementines, sectioned
2 tbsp. granulated sugar
1 pt. whipping cream
3-4 tbsp. powdered sugar
1 tsp. vanilla extract
1 tsp. grated orange zest


  1. Prepare Short­cakes: Whisk milk, chocolate syrup, and vanilla in small bowl. Combine flour, sugar, cocoa, baking powder, and salt in processor. Add chilled butter; process until mixture resembles cornmeal. Add chocolate mixture; pulse until moist clumps form.
  2. Gather dough and pat into a 2-in. thick circle. Cut into six 2-in. shortcakes. Place on parchment-lined baking sheet; brush tops with melted butter and sprinkle with almonds (pressing into dough).
  3. Bake shortcakes in 400°F. oven for 15 min or until firm.
  4. Prepare Filling: Combine strawberries and tangerines with granulated sugar; let stand.
  5. In chilled bowl, beat cream until soft peaks form. Beat in powdered sugar, vanilla, and orange zest until stiff.
  6. Split warm shortcakes horizontally. Spoon whipped cream and fruit on bottom halves; place tops over cream.


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