Strawberry Shortcake with Raspberry Coulis & Dark Chocolate Sauce

When it comes to strawberry shortcakes, making delicious sweet biscuits is the key. Then finding juicy ripe berries is a must, and to top it all off, we love to drizzle raspberry coulis and homemade dark chocolate sauce over the top of the whipped cream! This is the perfect combo of fruit, pastry, and chocolate that will satisfy any sweet tooth! Pure decadence!

If you can’t find ripe strawberries, use any kind of berry that looks ripe and juicy, such as blackberries, olallieberries, or raspberries.

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When making the shortcake biscuits, use chilled butter and be sure to handle the dough only as necessary to crumble the butter into the flour and gather the dough into a ball. Too much handling can make the dough tough. 

We have a perpetual chocolate sauce pot on our stove. We use it on ice cream, for dipping cookies, and for sure over this strawberry shortcake! It is also a great sauce for adding to coffee drinks to turn them into a mocha!

This recipe is done in five sections, but don’t worry, it sounds like more work than it really is!

Strawberry Shortcake with Raspberry Coulis & Dark Chocolate Sauce

Flaky, buttery shortcakes with fresh strawberries, raspberry coulis and dark chocolate sauce. Such a beautiful spring and summer dessert!
Servings 10
Prep Time 1 hour 14 minutes
Cook Time 15 minutes


  • 1 pound fresh strawberries, stems removed and sliced
  • 1 cup heavy cream, beaten to stiff peaks with 1 teaspoon vanilla
  • 1 recipe shortcake (recipe below)
  • 1 recipe raspberry coulis (recipe below)
  • 1 recipe dark chocolate sauce (recipe below)


  • 2 cups all-purpose flour
  • 6 tbsp granulated sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoons baking soda
  • ½ teaspoons salt
  • 1 stick butter (4 ounces or ½ cup)
  • 1 egg
  • ¼ cup whipping cream
  • ¼ cup sour milk (milk with ½ teaspoon cider vinegar mixed in)

Dark Chocolate Sauce

  • 10 ounces dark chocolate chips
  • 2 tbsp light agave syrup
  • ¼ cup water
  • 1 teaspoon vanilla extract

Raspberry Coulis

  • Raspberry Coulis12 oz. fresh raspberries½ cup granulated sugar2 tbsp water
  • 12 oz. fresh raspberries
  • 1/2 cup granulated sugar
  • 2 tbsp. water


  • Preheat oven to 425 F. Spray or grease a baking sheet, or cover with parchment paper. Your choice!
    In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut the stick of butter into small pieces and add to dries. Using fingertips or a pastry cutter, cut butter into dries until butter is blended in crumbly.
    In a large glass measuring cup or a small bowl, beat egg with cream and sour milk, and stir wet mixture into dries with a large fork until well-blended. Gather it into a large ball and turn out onto a floured cutting board. Roll out until about ¾ inches thick. Cut into 12 round biscuits with a biscuit cutter. Dip cutter into flour as needed to keep from sticking. 
    Place biscuits onto the prepared baking sheet and bake for approximately 12-14 minutes, or until golden brown on top. Remove from oven and cool on a cooling rack until ready to use. Can be prepared a day or two ahead.

Raspberry Coulis

  • 1. Make a simple syrup by whisking the sugar and water together in a small pot. Bring the mixture to a boil and continue on a low boil until the sugar is dissolved and the mixture is slightly thickened. Remove from heat.
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  • Meanwhile, place rinsed raspberries into the food processor. Pour warm simple syrup over the berries and process until smooth.
  • Strain the mixture through a mesh sieve to eliminate the seeds, pressing down through the sieve with the back of a spoon. Use a rubber spatula to scrape the strained sauce into the receptacle bowl. The mixture will cool down through the straining process. Pour into a container with a tight-fitting lid and set aside if using soon, or refrigerate until ready to serve.

Dark Chocolate Sauce

  • Heat all ingredients in a saucepan over medium-low heat, until chocolate is melted. Bring to a low boil for about one minute, stirring all the while and whisk until smooth with a wire whisk. 
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  • Slice shortcakes in half horizontally. Layer sliced strawberries over the bottom half of the shortcake. Drop a spoonful of whipped cream over the berries. Place the top of the shortcake over the whipped cream. Spoon more whipped cream on top of the shortcake top and then drizzle dark chocolate sauce and raspberry coulis over the top. 
    Garnish with a strawberry half or slice.
Author: Suz
Course: Dessert
Keyword: strawberry

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