Chocolate Strawberry Shortcake with Amaretto Cream is an easy, elegant twist on the classic strawberry shortcake. This spring-ready dessert pairs rich chocolate shortcakes with a creamy Amaretto filling and fresh strawberries. You can omit the alcohol for a kid-friendly version.
Chocolate Strawberry Shortcake with Amaretto Cream — I set out to make a plain strawberry shortcake and ended up with something richer and more decadent. Dark chocolate, cocoa, and a splash of Amaretto turned a simple idea into towering shortcakes layered with a luscious cream filling and fresh strawberries.
I originally planned a basic strawberry shortcake, but the chocolate chips, cocoa, and Amaretto were calling my name. The result: two large, family-style dark chocolate shortcakes filled with Amaretto cream. If you prefer, substitute another liqueur like Frangelico, or use milk to make it alcohol-free.
You can make six large shortcakes or twelve smaller ones depending on your needs. These are lovely for Mother’s Day, Easter, or any time fresh strawberries are in season. The recipe also works well as parfaits or layered desserts if you want to portion smaller servings.
How to Make Chocolate Strawberry Shortcake
Let’s walk through the steps. This version uses melted chocolate in the batter for a deep chocolate flavor, and a creamy, boozy (optional) filling.
1. Preheat the oven to 375°F and line a baking sheet with parchment or a silicone mat.
2. In a microwave-safe bowl combine 2/3 cup milk and 1/3 cup dark chocolate chips. Microwave in 30-second intervals, stirring between, until smooth. Stir in 1 teaspoon vanilla and set aside to cool completely.
3. 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.
4. Cut in 1/4 cup cold unsalted butter (chopped) until the mixture is crumbly. If using a food processor, pulse briefly. If working by hand, use a pastry cutter or fork.
5. While processing or stirring, slowly add the cooled chocolate-milk mixture until just combined. Do not overmix.
6. Spoon the batter into six large circles (or twelve small) on the prepared baking sheet. Bake for 15–20 minutes for large shortcakes (8–12 minutes for small) until set. Cool slightly on the sheet, then transfer to wire racks to cool completely.
7. While the shortcakes bake, prepare the Amaretto cream filling. In a large bowl, beat 8 ounces softened cream cheese with one 3.4-ounce 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 1–2 hours until firm.
8. To assemble, place a chocolate shortcake on a serving plate, top with a generous layer of Amaretto cream and sliced fresh strawberries. Repeat layers, finishing with a shortcake. Garnish with extra whipped topping and a strawberry slice if desired.
Variations: break shortcakes into pieces for parfaits or dessert shots. Use semi-sweet chocolate and original cocoa powder if you prefer a milder chocolate flavor, and experiment with different instant pudding flavors (chocolate or coconut work well).
Fresh strawberries are best for texture and flavor. If avoiding alcohol, substitute milk for the Amaretto. The recipe yields about 4 servings (six small or two very large shortcakes) and takes roughly 50 minutes total including chilling.
Enjoy this Chocolate Strawberry Shortcake with Amaretto Cream as a special-occasion dessert or a celebratory treat when strawberries are at their peak.
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/cream & strawberries
Instructions
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a silicone mat (or grease well).
- Place milk and dark chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth. Stir in vanilla and cool completely.
- Combine flour, sugar, cocoa powder, baking powder, and salt in a food processor or bowl. Add butter and cut in until just combined.
- While mixing, slowly add the cooled chocolate-milk mixture and stir until just combined.
- Spoon batter into 6 large circles (or 12 small) on the prepared sheet. Bake 15–20 minutes for large or 8–12 minutes for small shortcakes. Cool on wire racks.
- In a large bowl beat cream cheese and pudding mix until combined. Add Amaretto and milk, then fold in whipped topping. Cover and refrigerate 1–2 hours until firm.
- Assemble: layer shortcake, Amaretto cream, and sliced strawberries. Repeat layers and finish with whipped topping and a strawberry garnish if desired.
Notes
Substitutions: Use semi-sweet chocolate and original cocoa if you prefer. Replace Amaretto with another liqueur or milk. Swap the pudding flavor to customize the filling.
Nutrition:
This post was originally published May 2011 and updated with new information and photos in April 2019.