My buddy, Alex, asked me if I could help him make a strawberry masterpiece for the Mill’s kids contest. The recipe involved chocolate and whip cream so there was no way I could say no! I tell ya, it was even harder for the both of us to resist licking the spoons, beater and plates! We decided to call our dish, “Chocolate Strawberry Short Stuff.” It gives a fun chocolatey twist to the traditional Strawberry Short Cake experience. Give it a try!
Chocolate Strawberry Short Stuff
- 2 cups WEM Biscuit Mix
- 1/4 cup cocoa
- 1/4 cup sugar
- 3 Tbsp butter, melted
- 1/2 cup milk
- 1/4 cup water
- 1 lb strawberries
- 3 Tbsp sugar
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar
Cut up the strawberries into fours, toss them in a bowl and cover them with a hint of sugar.
Preheat oven to 400 degrees. Whisk together biscuit mix, cocoa and sugar in a bowl. Stir in melted butter. Add in milk and water until batter is wet and sticky. Place large spoonfuls of batter on to cookie tray. Place in oven and bake for 10 minutes or until a wooden pick inserted in the center comes out clean. Let cool.
Time to make the topping! Chill a large bowl in freezer for 10 minutes. Pour cold heavy whipping cream into cold bowl. Beat cream with electric beater for 10 minutes or until peaks form. Add in powdered sugar and beat for another minute. Add scoopfuls of whipped cream to cooled chocolate shortcake. Top with strawberry mixture and enjoy!