Chocolate Strawberry Shortcakes with Peanut Butter Whipped Cream

Chocolate covered strawberries but add peanut butter – that’s what these chocolate strawberry shortcakes are all about. Made with both peanut butter and peanut butter whipped cream.

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Usually I reserve 12/31 for the top 10 countdown of the best recipes of the year but with the #2 Ohio State Buckeyes playing #10 Miami Hurricanes tonight in the Cotton Bowl I obviously had to adjust for one last peanut butter chocolate recipe in 2025! I have to admit todays recipe might cause an upset in my personal top 10 that I listed yesterday but hopefully not sending that energy into the game (being an upset, I mean).

While strawberries aren’t really in season right now, the official state cake of Florida is strawberry shortcake so you know I had to keep with my trend from last years successful CFP and make an Ohio State Buckeye version. Afterall, we already know both chocolate and peanut butter pair with strawberry so why not all three? Inspired by my dark chocolate strawberry shortcakes with amaretto cream I came up with these chocolate strawberry shortcakes with peanut butter whipped cream.

You can’t see it, but similar to my peanut butter oreo banana pudding there is a layer of creamy peanut butter underneath the first layer of whipped cream. The peanut butter whipped cream is delicious but I had to make sure the peanut butter flavor was not lacking.

Basically, these chocolate strawberry shortcakes taste like a peanut butter and jelly sandwich made with fresh strawberry jam but instead of regular bread it’s on chocolate bread and there’s some fluffy whipped cream action going on in as well. Doesn’t sound like a bad time to me at all. Would be a great dessert idea for Valentine’s Day, too.

CHOCOLATE STRAWBERRY SHORTCAKES WITH PEANUT BUTTER WHIPPED CREAM

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Yield: Serves 6 Prep Time: 30 Minutes Cooking Time: 17 Minutes 17 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SHORTCAKES

• 2/3 cup 2% milk
• 1/3 cup semisweet chocolate chips
• 1 tsp vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted cold butter, chopped
• 3/4 cup creamy peanut butter
• 2 lbs. sliced strawberries, reserving a few for garnish

PEANUT BUTTER WHIPPED CREAM

• 1 cup heavy cream
• 2 Tbsp powdered sugar
• 2 Tbsp powdered peanut butter***

Directions

1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or silicone baking mat (or grease pan well).
2. Place 2/3 cup milk and dark chocolate chips in a microwave safe bowl. Microwave on high in 30 second intervals, stirring after each interval, until smooth. Stir in vanilla. Cool.
3. Meanwhile, add flour, sugar, cocoa powder, baking powder, and salt into a large bowl, and whisk together until combined. Add butter and cut in with fork until crumbly in texture. Slowly add milk and chocolate chip mixture and stir in until just combined.
4. Using an extra large cookie scoop, spoon mixture into 6 large circles onto prepared baking sheet. Bake for 15 minutes or until set. Cool completely on wire racks before slicing.
5. In a medium bowl, beat heavy cream until it forms soft peaks. Add powdered sugar and powdered peanut butter and continue to beat until stiff peaks form.
6. To assemble, place the bottom slice of the chocolate shortcakes on serving plate then top each with 2 tablespoons of peanut butte, half of the peanut butter whipped cream, and the strawberries; end with the top slice of the shortcake. Top with remaining whipped cream and strawberries if desired. 

Source: Adapted from my Dark Chocolate Strawberry Shortcakes and Peanut Butter Oreo Banana Pudding.