Email to Cat      

Chocolate Strawberry Shortcakes with White Chocolate Cream

Source of Recipe


Adapted from "Sweet Stuff" by Karen Barker






List of Ingredients



• 2 cups flour, plus additional as necessary
  
• 1/2 cup unsweetened cocoa
  
• 1/2 cup sugar, plus additional for sprinkling
  
• 2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 6 Tbsp unsalted butter, cold, cut into pieces
  
• 6 ounces semisweet chocolate chips
  
• 1 egg
  
• 1 egg yolk
  
• 1 tsp vanilla extract
  
• 3/4 cup milk, plus additional for brushing
  
• 2-1/2 pints strawberries, washed, hulled, halved and tossed with 2 Tbsp sugar (or to taste)
  
• White Chocolate Cream (recipe follows)
  






Instructions



1. Preheat the oven to 400º F. Line a baking sheet with parchment paper.
   
   
2. In a food processor, pulse the flour, cocoa, 1/2 cup sugar, baking powder, baking soda and salt until blended. Add the butter and pulse until the butter is evenly cut in and the mixture resembles coarse meal. Transfer the mixture to a medium bowl. Add the chocolate chips.
   
   
3. In a small bowl, whisk together the egg, egg yolk, vanilla and milk just until blended. Add the egg mixture to the flour mixture and mix just until combined, forming a moist but manageable dough. (If the dough is too wet to handle, gradually add a little more flour, handling the dough as gently and as little as possible.) Do not overwork the dough. Gather the dough together, turn onto a lightly floured surface and knead several times.
   
   
4. Using a floured rolling pin, roll the dough to about 3/4-inch thickness. Using a 3-inch biscuit cutter, cut out shortcakes and transfer them to the baking sheet. (You may gather any scraps of dough together and re-roll them one time.)
   
   
5. Lightly brush the top of each shortcake with a bit of milk and sprinkle with a little sugar. Bake for about 15 to 18 minutes, until the tops feel just set when lightly touched. Transfer to a wire rack to cool. Using a serrated knife, split each shortcake in half horizontally. Place the bottoms on serving plates. Divide the berries and their juices among the shortcake bottoms and top the berries with a dollop of white chocolate cream. Top with shortcake tops and serve.
   
   Makes 8 servings.
   
   ----------------------------
   
   WHITE CHOCOLATE CREAM
   
   1-1/2 cups cream
   4 ounces white chocolate, chopped (or white chocolate chips)
   
   In a medium saucepan over medium heat, bring 1/2 cup cream to just under a simmer. Add chopped white chocolate or chips, reduce heat to very low and stir until the chocolate is completely melted. Remove from the heat and gradually stir in an additional 1 cup of cream. Strain, discarding the solids. Cover and refrigerate for several hours. When ready to serve, whip cream to soft peaks, being careful not to overwhip.