Chocolate Strawberry Shortcake with Bourbon Cream
An update to a classic! My strawberry shortcake has homemade chocolate buttermilk biscuits and is topped by a rich bourbon cream sauce.
Servings 6
Calories 525kcal
Ingredients
Bourbon Cream Sauce
- 1 tsp cornstarch
- 1 tsp water
- 3/4 cup heavy cream
- 2 tbsp granulated sugar
- 2 tbsp bourbon
Strawberries
- 4 cups hulled and sliced strawberries
- 4-6 tbsp granulated sugar
- 1/2 tsp cinnamon
Chocolate Biscuits
- 1 1/2 cups (7 1/2 oz) all-purpose flour
- 1/2 cup (1 1/2 oz) cocoa powder
- 1/4 cup (2 oz) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 8 tbsp (1 stick) cold unsalted butter, cut into 1 inch cubes
- 3/4 cup buttermilk
- 4 oz bittersweet chocolate, chopped finely
Instructions
Bourbon Cream Sauce
- In a saucepan, mix together cornstarch and water to make a slurry. Add cream and sugar and bring to a boil while whisking. Boil for 1 minute, whisking continuously. Take off heat and add bourbon. Pour into a container and chill in the refrigerator.
Strawberries
- Mix together strawberries, sugar, and cinnamon. Let macerate (rest and soften) for 30 minutes to 1 hour on the counter.
Chocolate Biscuits
- Heat oven to 400F. Line a baking sheet with parchment paper.
- Add the flour, cocoa powder, sugar, baking powder, baking soda, and salt to the bowl of a food processor. Pulse until combined. Add butter and pulse until mixture is like cornmeal with small pieces of butter. Add buttermilk and pulse until it starts to form a ball.
- Move the dough into a bowl and use a large silicone spatula to mix in chocolate. Form the dough into a ball.
- Turn out the dough onto a lightly floured board and flatten with your hands until 3/4 inch thick. Grease and flour a 3-inch cutter. Punch down with no twisting to make each biscuit. When you run out of room, reform the dough and pat down again until you have 6 biscuits. Move your biscuits to the prepared baking sheet.
- Bake biscuits for 12-15 minutes, until risen and cooked through. Let rest a few minutes, then transfer to a cooling rack. Use warm or room temperature.
Assembly
- Cut a biscuit in half. Mound the bottom half with strawberries, getting some of the juice. Spoon cream sauce over and top with other biscuit half.
Notes
- Forming the dough: If too sticky as you add in the chocolate, add a little more flour. If too dry (not coming together), add a little more buttermilk. Just a splash or half a spoon at a time.
- Mixing by hand: Run all the dry ingredients through a fine mesh strainer into a bowl. Use a pastry cutter to work in the butter, then a large spatula to add the buttermilk and chocolate.
- Biscuits: If you keep reforming the dough you can make 8 biscuits. However, the last biscuits will be a little flatter and a bit tough (from all the mixing).
- Butter: Keep it cold while you are mixing. If need be pop the dough into the freezer for a few minutes to keep the butter from melting.
Nutrition
Calories: 525kcal