Strawberries and clotted cream is always a good idea, but add some chocolate and you will have the perfect combination!

I baked these little cakes to use some of the Easter eggs chocolate and now I think love them more then the traditional strawberry shortcakes!

Chocolate shortcakes

Prep Time:30 minutes
Cook Time:15 minutes
Servings:14 shortcakes


  • plain flour: 325 grams
  • cocoa powder: 35 grams
  • unsalted butter cubed: 100 grams
  • whole milk lukewarm: 100 milliltres
  • baking powder: 4 tsp
  • caster sugar: 100 grams
  • medium eggs slightly beaten: 2
  • dark chocolate roughly chopped: 100 grams
  • clotted cream: 500 grams
  • caster sugar: 4/5 tbsp
  • strawberries: 10
  • strawberry jam (to taste)


  1. Put the flour, cocoa powder, baking powder, butter, and sugar into a food processor and pulse until it resembles breadcrumbs.
  2. Pour the eggs and slowly the milk, pulse again to combine then add the chocolate.Transfer on the floured worktop and knead quickly to form a smooth dough.
  3. Roll out the dough 2,5/3 cm thick. Using a round cookie cutter (about 6 cm) cut 14 disks.Put them on a baking tray lined with parchment paper.Brush every cake with milk and sprinkle with sugar.
  4. Bake into the preheated oven at 190/200°C for 15 minutes until firm.
  5. In the meanwhile mix the clotted cream with the sugar.Split the cold cakes in half and fill them with the clotted cream and a little of strawberry jam. Decorate the top with clotted cream and some strawberry slices.