Berry Chocolate Shortcake

Berry Chocolate Shortcake Recipe - Vegetarian Dessert from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 8-10 |

Vegetarian diet

Introduction

Berry Chocolate Shortcake is a delightful twist on the classic shortcake recipe, combining the rich flavors of chocolate with the fresh, tangy taste of mixed berries. This dessert is perfect for those who love the combination of fruit and chocolate, offering a balance of sweet, tart, and rich flavors. The recipe is straightforward, making it an excellent choice for both novice and experienced bakers looking to impress at picnics, gatherings, or to enjoy a special treat at home.

History

The concept of shortcake has been around for centuries, originally as a biscuit-like cake that was sweetened and often enjoyed with fruit. The traditional strawberry shortcake is a well-loved variation that has been enjoyed for generations, particularly in the United States. The addition of chocolate to the shortcake recipe is a more modern twist, catering to the chocolate lovers and adding a depth of flavor that pairs beautifully with the acidity and sweetness of the berries.

Ingredients

1.25 cups all-purpose flour
1.5 cups sugar
0.33 cups unsweetened cocoa powder
0.5 tsp baking soda
0.25 tsp salt
0.67 cups buttermilk
0.25 cups vegetable oil
0.25 cups butter, melted and cooled
1 large egg, beaten
1 tsp vanilla extract
4 cups hulled and sliced strawberries
2 cups blackberries
2 cups blueberries
2 cups frozen sweetened raspberries

How to prepare

Preheat the oven to 375°F (191°C). Grease 8 to 10 muffin cups, or line them with paper liners.
In a separate bowl, whisk together flour, 0.75 cup of sugar, cocoa powder, baking soda, and salt.
In another bowl, whisk together buttermilk, oil, melted butter, egg, and vanilla.
Make a well in the center of the dry ingredients, add the buttermilk mixture, and stir just until combined. Avoid overmixing as it can make the cake tough.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Sprinkle the tops with 0.25 cup of sugar.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let them cool.
Leave the cakes in the muffin tin and, once cool, wrap them in a plastic bag for easy transportation to a picnic.
Gently mix the cleaned berries.
Put the thawed raspberries in a blender or food processor and process until smooth.
Add the remaining 0.5 cup of sugar and process until dissolved.
Strain the mixture to remove seeds, if desired.
Pour the raspberry mixture over the berries, mix well, and chill.
To serve, break each cake in half horizontally and place the bottom half in a bowl.
Spoon about 1 cup of the berry mixture over the bottom of the cake and cover it with the top half of the cake.

Variations

For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend. To reduce the sugar content, consider using a sugar substitute or reducing the amount of sugar in both the cake and berry mixture. For a dairy-free option, use almond milk or coconut milk in place of buttermilk and a dairy-free butter substitute.

Cooking Tips & Tricks

To ensure your Berry Chocolate Shortcake turns out perfectly, consider the following tips:

- Avoid overmixing the batter to keep the cake tender.

- Use fresh, ripe berries for the best flavor and sweetness.

- If the berries are not sweet enough, adjust the amount of sugar in the berry mixture to taste.

- Allow the cakes to cool completely before assembling to prevent them from falling apart.

- For an extra glossy and smooth berry sauce, strain the raspberry mixture thoroughly to remove all seeds.

Serving Suggestions

Serve the Berry Chocolate Shortcake chilled or at room temperature for the best flavor and texture. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Cooking Techniques

This recipe involves basic baking techniques such as mixing dry and wet ingredients separately before combining them to ensure even distribution without overmixing. The berries are gently mixed to avoid crushing them, preserving their shape and texture in the final dessert.

Ingredient Substitutions

If buttermilk is not available, you can make a simple substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes. For the berries, feel free to use any combination of your favorite berries or whatever is in season.

Make Ahead Tips

The cakes can be baked ahead of time and stored in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. The berry mixture can also be prepared in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

For an elegant presentation, layer the cakes and berry mixture in clear glasses or jars to create individual parfaits. Garnish with a sprig of mint or a dusting of powdered sugar for a finishing touch.

Pairing Recommendations

Berry Chocolate Shortcake pairs beautifully with a glass of dessert wine, such as a Moscato or a sparkling rosé, which complements the sweetness and fruitiness of the dessert. For a non-alcoholic option, a cup of dark roast coffee or a glass of cold milk makes a great accompaniment.

Storage and Reheating Instructions

Store any leftover Berry Chocolate Shortcake in an airtight container in the refrigerator for up to three days. While this dessert is best enjoyed fresh, you can gently reheat the cakes in the microwave for a few seconds if desired, but be careful not to overheat as it can dry out the cake.

Nutrition Information

Calories per serving

A single serving of Berry Chocolate Shortcake contains approximately 350 calories. As a dessert, it's a higher-calorie option, so it's best enjoyed as an occasional treat rather than a daily indulgence.

Carbohydrates

Each serving of Berry Chocolate Shortcake contains approximately 60 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the all-purpose flour, sugar, and berries. Carbohydrates are essential for energy, so this dessert can provide a quick source of energy, though it's best enjoyed in moderation due to its sugar content.

Fats

This dessert contains about 15 grams of fat per serving, with the main sources being vegetable oil and butter. While fats are essential for a healthy diet, providing energy and supporting cell growth, it's important to consume them in moderation.

Proteins

Each serving of Berry Chocolate Shortcake provides approximately 4 grams of protein, primarily from the buttermilk and egg. Protein is crucial for building and repairing tissues, making this dessert a tasty way to contribute to your daily protein intake.

Vitamins and minerals

The berries in this recipe are an excellent source of vitamins and minerals, including Vitamin C, Vitamin K, manganese, and folate. These nutrients support various bodily functions, including immune system health, bone strength, and blood clotting.

Alergens

This recipe contains common allergens such as gluten (from wheat flour), dairy (from buttermilk and butter), and eggs. Those with allergies or sensitivities to these ingredients should avoid this dessert or seek suitable substitutions.

Summary

Berry Chocolate Shortcake is a delicious, indulgent dessert that offers a mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals from the berries. While it's relatively high in calories and contains common allergens, it can be enjoyed in moderation as part of a balanced diet.

Summary

Berry Chocolate Shortcake is a delightful, indulgent dessert that combines the rich flavors of chocolate with the fresh, tangy taste of mixed berries. With its straightforward recipe and the flexibility to adjust to dietary needs or personal preferences, it's a versatile dessert that's sure to impress. Whether enjoyed at a special occasion or as a treat for yourself, this dessert is a delicious way to celebrate the flavors of chocolate and berries in one delightful dish.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I had just finished picking ripe strawberries and blueberries from my garden. As I stood in my kitchen staring at the fresh berries in my hand, I was struck with a sudden craving for something sweet and indulgent.

I started rummaging through my collection of cookbooks, searching for a dessert recipe that would make use of my freshly picked berries. That's when I stumbled upon a worn and tattered recipe card tucked between the pages of an old cookbook. The words "Berry Chocolate Shortcake" were scrawled across the top in faded ink.

Curious, I picked up the card and studied the recipe. It was written in my grandmother's elegant handwriting, a reminder of the countless hours I spent watching her cook and bake in her cozy kitchen. I remembered how she would always let me help, allowing me to stir the batter or sprinkle sugar on top of a pie.

As I read through the instructions on the card, memories of my grandmother flooded back to me. I could almost hear her voice guiding me through the steps, her laughter filling the room. The recipe called for a rich chocolate shortcake base topped with a mixture of sweet berries and whipped cream. It sounded like the perfect dessert to satisfy my craving.

Excited to try out my grandmother's recipe, I gathered the ingredients and got to work in the kitchen. I mixed together the flour, sugar, and cocoa powder for the shortcake, the aroma of chocolate filling the air. As I kneaded the dough and shaped it into individual biscuits, I couldn't help but smile, feeling as though my grandmother was right there beside me, guiding my hands.

Once the shortcakes were baked to golden perfection, I let them cool before assembling the dessert. I sliced the berries and tossed them with a sprinkle of sugar, allowing them to macerate and release their natural juices. The sweet scent of berries wafted through the kitchen, mingling with the lingering aroma of chocolate.

With the shortcakes cooled and the berries ready, I began to assemble the dessert. I sliced each shortcake in half and spooned a generous portion of berries on top, finishing it off with a dollop of whipped cream. The combination of rich chocolate, sweet berries, and fluffy cream was a symphony of flavors and textures.

As I took my first bite of the Berry Chocolate Shortcake, I closed my eyes and savored the moment. The dessert was a delicious blend of memories and flavors, a tribute to my grandmother's love of cooking and baking. I could almost hear her voice praising me for my creation, her laughter ringing in my ears.

From that day on, the Berry Chocolate Shortcake became a staple in my recipe collection. Whenever I make it, I feel a connection to my grandmother and the countless hours we spent together in the kitchen. The recipe is more than just a dessert; it's a reminder of the love and joy that cooking can bring. And for that, I am forever grateful.