Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes

1 Review
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Filling
  • 1 cup low-fat vanilla yogurt
  • 1 pint strawberries, hulled and sliced
  • 3 tablespoons sugar
  • Chocolate Biscuits
  • ⅔ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ tablespoons butter
  • 1½ tablespoons reduced-fat cream cheese
  • ½ cup buttermilk
  • Confectioners' sugar, for dusting


  • Active

  • Ready In

  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, ⅓ 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.

Nutrition information

  • Per serving: 340 calories; 8 g fat(5 g sat); 5 g fiber; 64 g carbohydrates; 9 g protein; 90 mcg folate; 19 mg cholesterol; 41 g sugars; 214 IU vitamin A; 43 mg vitamin C; 211 mg calcium; 2 mg iron; 553 mg sodium; 438 mg potassium
  • Nutrition Bonus: Vitamin C (72% daily value), Folate (22% dv), Calcium (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fruit, 1 low-fat milk, 2 other carbohydrate, 1 fat

Reviews 1

March 10, 2010
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By: EatingWell User
Rated this recipe 3star/good because when I measured everything exactly, I just poured in the bmilk when it was time. the batter ended up loose like a cake batter. so i just baked in cupcake form. it came out fluffy, moist and yummy. i will keep it as a small cake recipe--which is actually rating the 4star/great.Since mine came out cake like I ended up using whipped cream instead of the yogurt. maybe next time i will add the bmilk slowly to get a dough consistency. Am looking forward to trying it again as a biscuit. I will top it with sugar crystals before baking.YUM!
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