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Strawberry Chocolate Shortcake




Source of Recipe


Internet


List of Ingredients




2 cups all-purpose flour
3/4 cup plus 5 tablespoons sugar
1/3 cup unsweetened cocoa powder
4 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cut in pieces
2/3 cup milk
4 cups strawberries
2 cups heavy cream
1/2 teaspoon vanilla extract


Recipe



Heat oven to 350 degrees. Butter a baking sheet; set aside. In a large mixing bowl, sift together flour, 3/4 cup sugar, cocoa, baking powder and salt. Mix with a spoon. With your fingers, work in the butter until the mixture resembles a coarse meal. Stir in the milk and mix until the dough holds together. (You may want to use your hands to mix the dough since it will be stiff.) Turn the dough onto a floured surface. With your hands, press the dough out to a 1/2-inch thickness and use a 3-inch biscuit cutter, round cookie cutter or glass to cut the dough into 6 rounds. Place the rounds on the prepared sheet and bake for 15-20 minutes or until the centers are firm. While the biscuits are baking, wash, hull and slice the berries. In a small mixing bowl, toss the sliced berries with 1 tablespoon of sugar. Pour the heavy cream into another mixing bowl and beat with an electric mixer on medium high until soft peaks form. Beat in the remaining sugar (4 tablespoons) and vanilla extract. To assemble each strawberry shortcake, slice a biscuit in half and place berries and a dollop of whipped cream on the bottom half. Add the top biscuit plus more whipped cream and a crowning berry.
Yields 6 servings.