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Chocolate Shortcakes With Fresh Berries And Cream

  • Yield: 6 servings


  • 2 pints fresh blackberries, rinsed and drained
  • 1 pint huckleberries
  • 1/2 cup sugar
  • 2 tablespoons gin or kirsch
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup cold milk
  • 4 tablespoons cold unsalted butter, cut into pieces
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 tablespoon gin
  • Powdered sugar


  • In a large bowl combine the fruit, sugar and gin. Marinate at room temperature for 1 hour.
  • Preheat the oven to 400°F.
  • Into a large bowl sift the flour, cocoa, sugar, baking powder, baking soda and salt. Add the butter to the dry ingredients, and mix well with fingertips or a pastry blender to incorporate and the mixture resembles coarse crumbs. Add the egg and milk, and mix just until the mixture comes together to form a sticky dough.
  • Line a baking sheet with parchment paper.
  • Drop the batter onto the sheet in 1/4-cup dollops, leaving 2 inches of space between each, and gently smooth with the back of a spoon. Bake until a tester inserted into the middle comes out clean, 12 to 15 minutes. Transfer to wire racks to cool.
  • In a medium bowl, whip the cream to soft peaks. Add the sugar and gin and whip until stiff peaks form. Keep cold until ready to use.
  • Carefully split the shortcakes horizontally and place the bottom half on each of 6 dessert plates. Top with a heaping tablespoon of berries and cream, then top with the remaining shortcake halves.
  • Top with the remaining berries and cream, and garnish by sifting powdered sugar over each serving. Serve immediately.

Recipe Details