Chocolate Strawberry Shortcake with Amaretto Cream is an easy, elegant twist on classic strawberry shortcake. This spring-ready dessert features chocolate shortcakes layered with Amaretto-spiked cream and fresh strawberries; it can also be made alcohol-free by substituting milk for the liqueur.
Chocolate Strawberry Shortcake with Amaretto Cream
I set out to make a plain strawberry shortcake and ended up experimenting with chocolate and Amaretto—resulting in rich, tall Dark Chocolate Strawberry Shortcakes filled with Amaretto cream. If you prefer, swap the Amaretto for another flavored liqueur such as Frangelico or leave the alcohol out and use milk instead. You can make two large family-size shortcakes as shown or make smaller individual shortcakes.
These shortcakes are great for sharing—Mother’s Day, Easter, or any spring gathering—and are perfect for showcasing fresh strawberries. They’re also a fun option for National Strawberry Shortcake Day (June 14).
How to Make Chocolate Strawberry Shortcake
These shortcakes are straightforward to prepare. The steps below guide you through making the chocolate shortcakes, preparing the Amaretto cream filling, and assembling the dessert.
Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a microwave-safe bowl, combine 2/3 cup milk and 1/3 cup dark chocolate chips. Microwave in 30-second intervals, stirring after each interval, until the chocolate melts and the mixture is smooth. Stir in 1 teaspoon vanilla, then set aside to cool completely.
To make the shortcake batter, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/3 cup unsweetened dark cocoa powder, 1 tablespoon baking powder, and 1/2 teaspoon salt in a food processor or large bowl. Pulse or whisk until combined. Add 1/4 cup cold unsalted butter (chopped) and cut it in until the mixture resembles coarse crumbs.
With the processor running (or by stirring in a bowl), slowly add the cooled chocolate-milk mixture until the dough comes together. Spoon the batter into six large circles (or twelve small) on the prepared baking sheet.
Bake large shortcakes for 15–20 minutes, or small shortcakes for about 8–12 minutes, until set. Allow them to cool slightly on the baking sheet, then transfer to wire racks to cool completely.
While the shortcakes bake, make the Amaretto cream filling. In a large bowl, beat 8 ounces softened cream cheese with 3.4 ounces (one package) instant vanilla pudding mix until smooth. Gradually beat in 1/4 cup Amaretto (or substitute milk or another liqueur) and 1 1/2 cups milk until combined. Fold in 8 ounces defrosted frozen whipped topping or sweetened whipped cream. Cover and refrigerate for 1–2 hours until the filling is firm and thickened.
To assemble, place one chocolate shortcake on a serving plate, spread a layer of Amaretto cream, and add sliced fresh strawberries. Repeat layers, finishing with a shortcake on top. Garnish with additional whipped topping or whipped cream and a strawberry slice if desired.
For variations, break the shortcakes into pieces to create parfaits or dessert shots. Fresh strawberries are recommended for the best flavor and texture. If you prefer a milder chocolate taste, use semi-sweet chips and regular unsweetened cocoa powder instead of dark varieties.
Enjoy this Chocolate Strawberry Shortcake with Amaretto Cream as a special spring dessert or anytime you want a festive treat featuring strawberries and chocolate.
Chocolate Strawberry Shortcake with Amaretto Cream
Ingredients
Chocolate Shortcakes:
- 2/3 cup milk
- 1/3 cup dark chocolate chips (or semi-sweet)
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup unsweetened dark cocoa powder (or original)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted cold butter, chopped
Amaretto Cream Filling:
- 8 ounces cream cheese, softened
- 3.4 ounces instant vanilla pudding mix (1 package)
- 1/4 cup Amaretto (or substitute other liqueur or milk)
- 1 1/2 cups milk
- 8 ounces defrosted frozen whipped topping or sweetened whipped cream
Toppings:
- 4 cups sliced fresh strawberries
- Garnish (optional): whipped topping or whipped cream & strawberries
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper or a silicone mat (or grease the pan well).
- Place 2/3 cup milk and 1/3 cup dark chocolate chips in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each, until smooth. Stir in 1 teaspoon vanilla and set aside to cool completely.
- In a food processor or large bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Add the cold chopped butter and process or cut in until just combined.
- With the processor running, slowly add the cooled chocolate-milk mixture until the dough comes together (or stir in if mixing by hand).
- Spoon the batter into six large circles or twelve small circles on the prepared baking sheet. Bake large shortcakes 15–20 minutes (small: 8–12 minutes) until set. Cool on wire racks.
- Meanwhile, in a large bowl beat together softened cream cheese and instant pudding mix until smooth. Mix in Amaretto and milk until combined. Fold in whipped topping, cover, and refrigerate 1–2 hours until firm.
- To assemble, layer a chocolate shortcake with Amaretto cream and sliced strawberries, repeating layers and finishing with a shortcake. Top with additional whipped topping and a strawberry if desired.
Notes
SNAPPY TIPS: Make smaller shortcakes instead of six large ones if you prefer; adjust baking time accordingly.
SUBSTITUTIONS: Swap semi-sweet chocolate and regular cocoa for a milder chocolate flavor. Use milk or another liqueur in place of Amaretto. Try different instant pudding flavors (chocolate, coconut) for a twist on the filling.
Nutrition:
(Nutrition data is provided for informational purposes and is an estimate. For precise values, calculate using the specific ingredients and brands you use.)
This post was originally published May 2011 and updated with new information and photos in April 2019.