Chocolate Baking Dessert

Chocolate shortcakes with strawberries and cream

Name: Chocolate shortcakes recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16
Ingredients: 300g self-raising flour; 110g caster sugar; 50g cocoa powder; 140g dark (70%) chocolate, chopped into small squares; 500ml thickened cream; 60g unsalted butter, melted; Roasted strawberries, to serve (see recipe notes, optional); Whipped cream, to serve (optional)

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20m

15m

Adam D'Sylva Chocolate shortcakes recipe — Brett Stevens

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by Adam D'Sylva

Chef

Apr 23, 2026

Beautifully simple, yet complex in flavour, these rich chocolate shortcakes from chef and restaurateur Adam D’Sylva are your new favourite bake. A quick dip in melted butter and caster sugar right before baking creates a structured, crackly crust that provides a delectable textural contrast to the soft, chocolatey interior. While these shortcakes can more than hold their own when served warm alongside a cup of coffee or tea, sandwiching them with whipped cream and syrupy roasted strawberries turns a straightforward bake into a dream dessert.

2 cups (300g) self raising flour, plus extra, to dust
1/2 cup (110g) caster sugar, plus 1/3 cup (75g) extra, to dip
1/2 cup (50g) dark cocoa powder
140g dark (70%) chocolate, chopped into small squares
2 cups (500ml) thickened cream
60g unsalted butter, melted
Roasted strawberries, to serve (see recipe notes, optional)
Whipped cream, to serve (optional)

Method

1.

Whisk the flour, sugar, cocoa and ¼ tsp fine salt in a large bowl until well combined. Add chocolate and stir to combine. Add the cream and stir until the mixture comes together to form a dough (it will be a bit sticky). Place a sheet of baking paper on your benchtop and lightly dust with extra flour. With lightly floured hands, press dough into a 16cm square, approximately 5cm high. Chill for 30 minutes for dough to firm up (it will be easier to cut).
2.

Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
3.

Place the melted butter and extra sugar in two separate small bowls. With a lightly floured large knife (to prevent the dough from sticking), cut the square into 16 portions. Dip tops of biscuits into the melted butter, then press into the extra sugar. Place on prepared tray, leaving a 1-2cm gap between each, and bake for 18 minutes, or until a skewer inserted in centre comes out clean.
4.

Enjoy warm, or cool on tray. Serve plain, or cut cakes in half horizontally and serve with a spoonful of whipped cream and some roasted strawberries sandwiched between two halves.

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Recipe Notes

For roasted strawberries, toss 500g strawberries with ¼ cup (55g) caster sugar and 1 tsp vanilla bean paste in a baking tray. Roast in a preheated 200°C/180°C fan-forced oven for 15 minutes, or until softened and juicy. Set aside to cool or serve warm.

Shortcakes will keep in an airtight container in a cool place for up to 5 days.