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Chocolate Shortcakes with Raspberry Sauce

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Servings: Serves 15

Cook Time: 16 minutes

Prep Time: 15 minutes


6 cups raspberries (sauce)
3 1/2 tablespoons sugar, or more to taste (sauce)
2 teaspoons vanilla extract (sauce)
2 cups all-purpose flour (shortcakes)
1/2 cup unsweetened cocoa powder (shortcakes)
1/2 cup light brown sugar, packed (shortcakes)
4 teaspoons baking powder (shortcakes)
1/2 teaspoon baking soda (shortcakes)
1/4 teaspoon salt (shortcakes)
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces (shortcakes)
1 teaspoon instant coffee (shortcakes)
2 teaspoons very hot Water (shortcakes)
1 cup Milk (plus additional if needed) (shortcakes)
1/2 cup semisweet mini chocolate chips (optional) (shortcakes)
3 cups chilled whipped cream


1. Make the fruit filling. In a medium bowl, mash 1 cup of the raspberries with a fork. Add the sugar, vanilla, and remaining whole berries. Let sit at room temperature for 30 to 60 minutes for the berries to release their juices. May be prepared 1 day in advance and stored, refrigerated.
2. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
3. Prepare the shortcakes. In a large bowl, whisk flour, cocoa, brown sugar, baking powder, baking soda, and salt. Using a pastry blender or a fork, cut butter into the dry ingredients until the mixture is crumbly and the size of small peas.
4. In a small bowl, combine instant coffee and hot water and stir until coffee is dissolved. Add milk and stir to combine. Make a well in the center of the flour mixture and pour in milk mixture. Mix with a fork until the dough is moist and starts to form clumps. Using your hands or a rubber spatula, turn the dough over about 6 times until it comes together. If dough is too dry,add additional milk, 1 tablespoon at a time. Gently fold in chocolate chips if using.
5. Place the dough on a lightly floured surface and pat it into a 9-inch square, about 3/4 inch thick. Cut the dough into 3 columns, then cut crosswise into 5 rows to yield 15 rectangles. Using a thin metal spatula, transfer cakes to the prepared baking sheet, about 1 to 1 1/2 inches apart. Bake untilmostly firm to the touch, about 14 to 16 minutes. Be careful not to overcook or the chocolate will burn.

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 15
Base Nutrients
Calories 300 kcal (15%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (27%)
Saturated Fat 12 g (57%)
Cholesterol 60 mg (20%)
Sodium 250 mg (10%)
Total Carbohydrates 34 g (11%)
Dietary Fiber 1 g (4%)
Protein 4 g (6%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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