Best 6 Chocolate Caramel Strawberry Shortcakes Recipes

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Indulge in a delightful culinary journey with our enticing Chocolate Caramel Strawberry Shortcakes, a symphony of flavors that will transport your taste buds to a realm of pure bliss. These delectable shortcakes are meticulously crafted with layers of fluffy buttermilk biscuits, luscious chocolate ganache, velvety caramel sauce, and a burst of fresh strawberries, creating a harmonious balance of sweet and tangy notes. In this comprehensive guide, we present three irresistible variations of this classic dessert, each offering a unique twist to tantalize your palate. From the richness of the Chocolate Caramel Strawberry Shortcakes to the elegance of the White Chocolate Raspberry Shortcakes and the tropical flair of the Coconut Lime Shortcakes, this article is a treasure trove of delightful recipes that will elevate your baking skills and impress your loved ones.

Let's cook with our recipes!

CHOCOLATE STRAWBERRY SHORTCAKES



Chocolate Strawberry Shortcakes image

Shortcake is one of the greatest desserts, especially when using fresh strawberries. These chocolate strawberry shortcakes are a great treat to serve to guests. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 17

1 quart fresh strawberries, sliced
2/3 cup sugar, divided
2 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter
2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
3/4 cup half-and-half cream
1 large egg white, lightly beaten
1 tablespoon coarse sugar
1/2 pint heavy whipping cream
3 tablespoons confectioners' sugar
3/4 cup hot fudge ice cream topping
10 fresh strawberries or grated chocolate, optional
Grated chocolate, optional

Steps:

  • Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened. , Divide dough into 8 patties, about 3/4-in. thick. Place on parchment-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips. , Bake at 400° for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate., To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired.

Nutrition Facts :

CHOCOLATE-CARAMEL-STRAWBERRY SHORTCAKES



Chocolate-Caramel-Strawberry Shortcakes image

We jumpstarted the traditional summertime shortcake dessert by adding dark chocolate and caramel sauce.

Provided by Paula Jones

Categories     Dessert

Time 1h45m

Yield 6

Number Of Ingredients 9

1 quart (4 cups) fresh strawberries, sliced
3/4 cup sugar
2 cups Original Bisquick™ mix
1/3 cup unsweetened baking cocoa
2/3 cup milk
3 tablespoons unsalted butter, melted
1/2 cup chopped bittersweet dark chocolate bar with almonds
6 teaspoons caramel sauce
1 1/2 cups Cool Whip frozen whipped topping, thawed

Steps:

  • In medium bowl, toss strawberries and 1/2 cup of the sugar until coated. Let stand 1 hour.
  • Heat oven to 375°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cocoa, remaining 1/4 cup sugar, the milk and butter until soft dough forms. Stir in chopped chocolate. Drop dough by about 1/3 cupfuls onto cookie sheet.
  • Bake 12 to 15 minutes or until tops of shortcakes appear dry and cracked. Remove from cookie sheet to cooling rack. Cool 15 minutes.
  • Using serrated knife, split warm shortcakes; place 2 halves on each dessert plate. Top each serving with strawberries, about 1/2 teaspoon caramel sauce and 1/4 cup whipped topping. Garnish each with another 1/2 teaspoon caramel sauce drizzled over top.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE STRAWBERRY SHORTCAKE



Chocolate Strawberry Shortcake image

I like to serve this shortcake on Valentine's Day. It's really good and looks nice on the table. I have had this recipe for over 40 years.

Provided by Login

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 10

Number Of Ingredients 12

2 cups all-purpose flour
⅓ cup white sugar
¼ cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup milk
2 pints strawberries, sliced
¼ cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons chocolate syrup

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
  • In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
  • In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
  • Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 49.1 g, Cholesterol 26.4 mg, Fat 19 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 13.7 g, Sodium 476.5 mg, Sugar 26 g

CHOCOLATE STRAWBERRY SHORTCAKES



Chocolate Strawberry Shortcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 6 shortcakes

Number Of Ingredients 14

1 cup all-purpose flour, plus more for dusting
1/3 cup granulated sugar
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
3 ounces milk chocolate, roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
Raw or turbinado sugar, for sprinkling
1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
1/4 cup granulated sugar
1 cup heavy cream

Steps:

  • Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
  • Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
  • Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
  • Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.

COCONUT-CHOCOLATE STRAWBERRY SHORTCAKES



Coconut-Chocolate Strawberry Shortcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

1 cup heavy cream, plus more for brushing
2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
Pinch of salt
1 stick unsalted butter, cut into 1-inch cubes and frozen
1 cup semisweet chocolate chips
1 1/2 cups sweetened shredded coconut
2 pounds strawberries, hulled and sliced
1/2 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 cup heavy cream
1/2 cup sour cream

Steps:

  • Make the shortcakes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Transfer to a large bowl and stir in the chocolate chips and 1 cup shredded coconut. Gently fold in the heavy cream mixture using a rubber spatula until just combined.
  • Divide the dough into 6 pieces on the prepared baking sheet; pat into 3-inch rounds (about 1 inch high). Brush the rounds with heavy cream and sprinkle with the remaining 1/2 cup shredded coconut. Bake until lightly browned and slightly firm to the touch, about 30 minutes. Let cool on the baking sheet.
  • Meanwhile, make the toppings: Toss the strawberries, 1/4 cup brown sugar and the vanilla in a medium bowl; set aside.
  • Just before serving, beat the heavy cream, sour cream and the remaining 1/4 cup brown sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Split the shortcakes in half; sandwich the strawberries and cream between the halves.

CHOCOLATE CHIP STRAWBERRY SHORTCAKES



Chocolate Chip Strawberry Shortcakes image

Nothing goes better with juicy strawberries than whipped cream and chocolate. This tasty combination is decadent and fun, so it's ideal for kids and adults alike! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 11

3 cups sliced fresh strawberries
1/4 cup sugar
BISCUITS:
2 cups all-purpose flour
3 tablespoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 1 tablespoon butter, melted, divided
1/2 cup miniature semisweet chocolate chips
Whipped cream, optional

Steps:

  • Preheat oven to 375°. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving., In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in chocolate chips., Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake 18-20 minutes or until golden brown. Remove to wire racks to cool., Cut biscuits in half horizontally. Spoon fruit onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately.

Nutrition Facts : Calories 443 calories, Fat 28g fat (17g saturated fat), Cholesterol 75mg cholesterol, Sodium 402mg sodium, Carbohydrate 47g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

  • For the best flavor, use fresh strawberries that are ripe and juicy.
  • If you don't have a pastry cutter, you can use two knives to cut the butter into the flour mixture.
  • Be sure to chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from sticking to your hands.
  • When baking the shortcakes, keep an eye on them so that they don't overcook. They should be golden brown on top and cooked through in the center.
  • Let the shortcakes cool completely before filling them. This will help to prevent the filling from making the shortcakes soggy.
  • For the caramel sauce, be sure to use a heavy saucepan and cook the sugar mixture over medium heat. Stir the mixture constantly to prevent it from burning.
  • If you don't have a pastry bag, you can use a ziplock bag with the corner cut off to pipe the whipped cream onto the shortcakes.

Conclusion:

Chocolate Caramel Strawberry Shortcakes are a delicious and decadent dessert that is perfect for any occasion. The combination of sweet strawberries, rich chocolate, and creamy caramel is sure to please everyone. With a little planning and effort, you can create these delicious shortcakes at home. So next time you're looking for a special dessert, give this recipe a try!

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