Don't Lose This Recipe

Two classic warm-weather desserts are weaknesses for me – one is peach cobbler and the other is strawberry shortcake. I could literally eat half of a 9 by 13 of peach cobbler by myself – and a whole tray of strawberry shortcakes. And since chocolate and strawberries are a match made in heaven, why not chocolate shortcakes?

Many of the recipes I found for chocolate shortcakes involved melting chocolate in double boilers, etc., but using a spread skips this step and makes this recipe so much simpler.

And I have now found out that adding chocolate hazelnut spread takes shortcake to a whole new level of deliciousness.

These shortcakes are like chocolate biscuits – just crispy enough to soak up the berry juices. And rich chocolate is the perfect match for sweet fresh berries.

The perfect summer dessert!



  • 3 cups all purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter cut into cubes
  • 1 cup chocolate hazelnut spread I used Nutella
  • 2 large eggs


  • Serve with macerated berries and whipped cream
  • Preheat oven to 400 degrees.
  • Place the flour, brown sugar, baking powder, baking soda, salt in a food processor. Add in butter cubes and pulse until very small crumbs.
  • Whisk together the chocolate hazelnut spread and eggs. Stir into the dry ingredients.
  • Dump out dough onto a floured surface, and knead until smooth, adding up to 1/2 cup additional flour to make a biscuit dough consistency. Roll out to 1 inch thickness. Cut into 2 1/2 inch circles.
  • Bake on a baking sheet for 15 to 18 minutes, until firm.
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Don't Lose This Recipe

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Don't Lose This Recipe

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