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Plated Chocolate Strawberry Shortcake Sundae
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5 from 1 vote

Chocolate Strawberry Shortcake Sundaes

A decadent twist on a classic. Buttery, not-too-sweet chocolate shortcakes, fresh strawberries, homemade bittersweet hot fudge & vanilla bean ice cream.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate dessert, chocolate strawberry shortcake, chocolate strawberry shortcake sundae, chocolate sundae, strawberry shortcake, strawberry sundae
Servings: 8


Chocolate Shortcakes

  • 1 2/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup salted butter
  • 2/3 cup buttermilk
  • 3 oz bittersweet chocolate, chopped finely
  • 4 tbsp sugar
  • 2 tbsp milk for topping
  • 1 tbsp coarse sugar for topping

Quick & Easy Bittersweet Hot Fudge Sauce

  • 1/2 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup half and half


  • 2 lbs strawberries, hulled and thinly sliced
  • 3 tbsp sugar
  • 1/4 tsp almond extract


Chocolate Shortcakes

  • Place oven rack in lower-middle position and preheat oven to 375 degrees Fahrenheit.
  • Mix flour, cocoa powder, baking soda, baking powder and salt in a medium mixing bowl with a whisk.  This ensures the baking soda and baking powder are well distributed.
  • Using a pastry blender or two knives, cut in the butter until it’s in pea-sized pieces. Gently, stir in the buttermilk with a rubber spatula, until mostly combined and then stir in the chopped chocolate pieces.
  • Dump rough dough out onto lightly-floured surface and form into a square, about 6 inches by 6 inches and 1 ½ inches thick.
  • Using a serrated knife, score the top to create a grid of 9 shortcakes, “drawing” two lines across length wise and two across width wise. 
  • Cut your shortcakes with the serrated knife and place onto a parchment-lined baking sheet.
  • Using a pastry brush, brush the shortcakes with the milk and sprinkle with coarse sugar.
  • Bake for 12-17 minutes, until they’re firm but not burned on the bottom. Cool completely.

Quick & Easy Bittersweet Hot Fudge Sauce:

  • In a medium saucepan, whisk the cocoa powder, sugar and half-and-half together over medium heat until sugar is fully dissolved and sauce is slightly thickened, about 7 minutes, stirring often.  Do not allow the mixture to boil. Adjust the heat as needed to maintain a low simmer while cooking.  (Can be made and stored in fridge for up to 2 days, and then reheated before serving).


  • Slice the strawberries and place into a medium mixing bowl. 
  • Sprinkle with the sugar and almond extract and gently stir. 
  • Let berries sit for about 30 minutes (or up to 2 hours in the fridge) until they release some of their juices.

To Assemble Chocolate Strawberry Shortcake Sundaes:

  • Slice shortcakes in half to create a top and a bottom with a serrated knife.
  • Top shortcake bottom with a scoop of vanilla ice cream or homemade whipped cream (or both!), and top with a few tablespoons of chocolate sauce.
  • Place a generous serving of the strawberries on top of the chocolate sauce, followed by the shortcake top and another drizzle of hot fudge. 
  • To make it extra fancy, you can dip a whole strawberry into the chocolate sauce and place it next to the plated dessert. 
  • Enjoy!