Chocolate Raspberry Shortcake

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Here’s a great recipe that combines fresh local raspberries, chocolate and whipping cream. What could be better! Tasty and visually spectacular. It’ll be sure to impress your family and friends.





  • 1-1/4 cups flour
  • 2 Tbsp. cocoa powder
  • 1/3 cup sugar
  • 1/4 tsp. salt
  • 1/4 cup cold butter, cut into small cubes
  •  1 large egg beaten with 1/2 cup buttermilk
  • 1 pint fresh raspberries
  • 1 cup whipping cream
  • 2 Tbsp. icing sugar
  •  1/2 tsp. vanilla
  • Mint sprigs for garnish


Preheat oven to 400 degrees F. Line a baking sheet with parchment. Whisk the first five ingredients together in a bowl. Cut the butter in with a fork or your fingertips until the mixture resembles coarse meal. Add the egg/buttermilk mixture and stir just until it forms a sticky dough. Turn onto a floured surface. With floured hands, gently pat out into a 1-1/2 -inch thick circle. Cut into 3- to 4-inch rounds; place on the baking sheet. Bake 18 to 20 minutes. Cool to room temperature. Whip the cream with icing sugar and vanilla until soft peaks form. Slice shortcakes in half horizontally; place bottom halves on dessert plates. Top each with whipped cream and raspberries, saving a little of both to decorate the top. Set on the top pieces of shortcake. Decorate tops with small spoons of whipped cream, a few berries and a mint sprig.


Thanks to Thrifty’s Foods for sharing this recipe!