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20 minute dinner recipes

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Chocolate Strawberry Shortcakes


From EatingWell:  May/June 1994

Delicate chocolate biscuits are a perfect pairing with summer berries. This drop biscuit is especially quick because it doesn't need to be patted or rolled.

4 servings | Active Time: 30 minutes | Total Time: 1 hour



Chocolate Biscuits


  1. To make filling: Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt and let drain in the refrigerator for 30 to 60 minutes. Toss strawberries with 3 tablespoons sugar in a bowl. Let stand at room temperature, stirring occasionally, until a syrup has formed, 20 to 30 minutes.
  2. To make biscuits: Position rack in the center of the oven; preheat to 400°F. Line a baking sheet with parchment paper or coat it with cooking spray. Whisk together flour, cocoa, 1/3 cup sugar, baking powder, baking soda and salt in a medium bowl. Cut butter and cream cheese into the flour mixture with a pastry cutter or your fingertips until crumbly. Make a well in the center and add buttermilk, stirring with a fork until evenly moistened. Drop 4 mounds of batter, about 2 inches apart, onto the prepared baking sheet. Shape the mounds into 3-inch circles and bake until the tops spring back when touched lightly, 10 to 12 minutes. Transfer biscuits to a rack and let cool slightly.
  3. To assemble shortcakes: Slice the biscuits in half crosswise with a serrated knife. Set bottoms on dessert plates. Spoon the strawberries and syrup over the biscuits and add a dollop of the drained yogurt. Top with the biscuit tops, dust with confectioners’ sugar and serve.


Per serving : 340 Calories; 8 g Fat; 5 g Sat; 1 g Mono; 19 mg Cholesterol; 64 g Carbohydrates; 9 g Protein; 4 g Fiber; 522 mg Sodium; 432 mg Potassium

4 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fruit, 1 low-fat milk, 2 other carbohydrate, 1 fat