Enjoy a fun chocolatey twist to the traditional Strawberry Short Cake experience! Check out Millie’s blog for a more detailed recipe with pictures!
- 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
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.
Cut each strawberry into four pieces and place in a bowl. Add sugar to strawberries and gently mix.
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!