This Chocolate Strawberry Shortcake is perfect for your next backyard bbq, or anytime you're craving a decadent strawberry dessert!

Chocolate sauce being drizzled onto Chocolate Strawberry Shortcake on a white fluted plate.

This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

This Chocolate Strawberry Shortcake is a decadent twist on the classic dessert! The tender chocolate biscuits are studded with chocolate chips, and topped with freshly whipped cream and juicy strawberries for an irresistible Summer treat!

If you enjoy this recipe, check out the posts for my Blueberry Shortcake, Apple Shortcake, and Strawberry Biscuit Shortcake!

Jump to:

Ingredients
Instructions
Variations
Equipment
Storage
Other Recipes You May Like
Chocolate Strawberry Shortcake
💬 Comments

Ingredients

All of the ingredients for these shortcakes are easily found at your local grocery store. You likely have most of them in your refrigerator and pantry already! Measurements for each of the ingredients are included in the recipe card, below.

Chocolate Biscuit Ingredients

All-Purpose Flour - Provides structure for the biscuits.
Unsweetened Cocoa Powder - For chocolate flavor. I used dark "dutch process" cocoa powder.
Granulated Sugar - For sweetness and keeping the biscuits soft and moist.
Baking Powder and Baking Soda - Provide leavening for the biscuits.
Espresso Powder - This ingredient is optional. The espresso powder won't make the biscuits taste like espresso, but will enhance the chocolate flavor. If you prefer not to use it, you can just leave it out.
Salt - To balance and enhance the flavors of the biscuits.
Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be diced and cold.
Mini Chocolate Chips - For extra chocolatey biscuits! I used mini chocolate chips to make cutting the biscuits easier.
Buttermilk - For flavor, richness, and moisture. Biscuits made with buttermilk will always be sooo soft and fluffy! (Check out the Substitutions section below for a quick substitution if you don't have any on-hand!) You want your buttermilk to be cold.
Vanilla Extract and Chocolate Extract - For flavor. If you don't have chocolate extract, you can leave it out or double the vanilla extract.

Topping Ingredients

Heavy (Whipping) Cream - Can't make whipped cream without it! You want your cream to be cold so it whips up fluffier.
Powdered Sugar - For sweetness. I prefer using powdered sugar because it dissolves so well, and because the small amount of cornstarch in powdered sugar helps the whipped cream to hold its shape better.
Vanilla Bean Paste - For flavor and beautiful black flecks of vanilla bean throughout the whipped cream. If you don't have vanilla bean paste or prefer not to use it, you can substitute with an equal measure of vanilla extract.
Strawberries - Fresh strawberries work best. Of course, chocolate pairs well with other berries, too, so feel free to use others!

Instructions

Here's how to make this recipe, step by step! More detailed instructions are included in the recipe card, below.

Steps to making Chocolate Strawberry Shortcake.

Combine the dry ingredients for the biscuits and stir to combine.
Cut in the cold, diced butter until the largest pieces are about the size of a pea.
Add the chocolate chips and stir to combine.
Add buttermilk, vanilla extract, and chocolate extract and mix until just combined. Pat the dough out, cut the biscuits, and place on a baking sheet. Place in the freezer while the oven preheats, then bake until risen. Cool completely. **Full baking instructions in the recipe card, below**
Whip heavy cream, powdered sugar, and vanilla bean paste to soft peaks.
Split biscuits. Top bottom half with whipped cream and berries, then the top half of the biscuit. Drizzle with chocolate sauce, if desired.

Tip: You want to keep your ingredients as cold as possible as you make the biscuits! The cold butter will steam and give the biscuits better height when baked. The cream should also be cold so that it whips up fluffy .

Variations

There are several delicious variations that can be made to this recipe:

Change the fruit - the chocolate biscuits will pair well with raspberries, blueberries, and blackberries, too, so feel free to mix-and-match your berries to your preference or what looks good at your local farmer's market.
Change the flavor of the biscuits - while I love the chocolate biscuits, you could make my Lavender Biscuits or Strawberry Biscuits instead!
Swap the whipped cream - for a slightly different flavor profile and texture, swap the whipped cream with greek yogurt (vanilla bean would be fantastic!).

Equipment

While not all of this equipment is strictly necessary, here are some things that I used to make this recipe:

Pastry Blender - While a pastry blender isn't necessary to cut in the butter (a fork will also work), it does make the job faster and easier.
Bowl Scraper - I like using a bowl scraper to work the dough because its flexible shape makes the job much easier, and keeps your hands warming the butter as it comes together. They're easy to store and easy on the wallet!
Biscuit Cutter - I used a 2.75-inch biscuit cutter for my biscuits.
Parchment Paper - I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.

Chocolate Strawberry Shortcake with a bite missing on a white fluted plate with small white flowers and a silver fork.

Storage

Assembled shortcakes should be served immediately.

Once completely cool, you can store the biscuits in an airtight container for up to three days on your counter. For longer storage, wrap the (completely cooled) biscuits well and freeze for up to three months.

Whipped cream can be made up to one day in advance and kept in an airtight container in the refrigerator, but for best results, make it just before you plan to serve the shortcakes.

Chocolate Strawberry Shortcake