Cakespy: Red Velvet Cocoa Strawberry Shortcake Recipe


Quirky, cute, sometimes controversial, always delicious recipes from Jessie Oleson.

Cakespy: Red Velvet Cocoa Strawberry Shortcake Recipe

Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

So, today is National Strawberry Shortcake Day. How are you celebrating?

My suggestion? Don your Strawberry Shortcake cartoon character tee from the 1980s, work up an appetite, and make a big batch of Red Velvet Strawberry Shortcake.

The biscuits in this version take a flavor (and, if desired, color) cue from the classic Southern cake, making use of buttermilk, cocoa and red food coloring—which lends a subtle sweetness which works wonderfully with freshly made whipped cream and strawberries, and makes for a very pretty presentation.



Red Velvet Cocoa Strawberry Shortcake

  • Yield:8 shortcakes


  • 2 cups all purpose flour
  • 3 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons cocoa
  • 1/3 cup cold butter
  • red food coloring (optional)
  • 1 cup milk (or split between 1/2 cup milk and 1/2 cup buttermilk)
  • 2 pints strawberries, sliced
  • 1 tablespoon orange juice
  • 2 cups freshly whipped cream


  1. 1.

    In a large bowl, combine flour, 2 tablespoons of the sugar, baking powder, cocoa powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually stir in the milk until a soft dough forms. Add food coloring and mix until incorporated.

  2. 2.

    Drop dough by heaping tablespoons into eight mounds on a lightly greased baking sheet. Bake at 425°F for 12 to 15 minutes or until lightly browned. Cool on a wire rack.

  3. 3.

    Meanwhile, in a bowl, gently toss the strawberries, orange juice and remaining sugar. Split each cooled biscuit into two horizontal layers. Top the bottom layers with whipped cream and strawberries; place the biscuit halves on top. Serve immediately.