There isn’t much that screams childhood summers in America like strawberry shortcakes. Even if your only experience with this delightful treat is pre-portioned grocery store sponge cakes and Cool Whip, the memories are the kind that make you smile involuntarily.
Although these might be slightly more complicated than the version our overworked moms served us on Disney plates, it’s still a dessert that comes together in less than 20 minutes. It’s updated with the rich flavors of cocoa and beer, making it fit for evenings with your girlfriends or dinner parties with your in-laws. Those fun childhood memories are just a fun added bonus.
- 1 1/2 cups of flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 8 tablespoons butter, cut into small cubes
- 1/3 cup sour cream
- 1/3 cup chocolate stout
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 additional tablespoon chocolate stout (optional)
- 1 cup chopped strawberries
- Preheat oven to 350 degrees Fahrenheit.
- To a food processor, add the flour, cocoa powder, salt, baking powder, baking soda and sugar; pulse to combine.
- Add the butter; pulse until well combined.
- Add the sour cream and 1/3 cup of stout, pulse until combined.
- Add the dough to a lightly floured surface and pat into a ball. Roll into a rectangle about ¾ inch high. Use a 3-inch biscuit cutter to cut out six circles. Place the circles on a baking sheet covered with parchment paper. Bake at 350 F for 8 minutes or until the top is dry and slightly springy when touched. Remove the from oven, allow to cool.
- In the bowl of a stand mixer add the cream, powdered sugar, vanilla extract and tablespoon of stout (if using); beat until soft peaks form, about 4 minutes.
- Split the shortcakes, fill with whipped cream and strawberries.
Photo credit: Jackie Dodd