Chocolate Strawberry Shortcake
Source of Recipe
The Pastry Shop
List of Ingredients
2 cups flour
2 teaspoons baking powder
4 Tablespoons unsweetened cocoa
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
5 Tablespoons cold unsalted butter, cut into five portions
4 ounces chocolate chips
3/4 cup milk
Recipe
Combine flour, baking powder, cocoa, sugar, baking soda, and salt in a
food processor. Add butter and chocolate chips and process until
crumbly. Begin processing and add milk until mixture is crumbly but
will hold together when pinched with fingers. Turn moistened dough out
onto counter, form into a ball, and flatten into a circle
approximately one inch thick.
Using a 2-inch round cutter, make 12 to 15 shortcakes. Place on cookie
sheet lined with parchment paper. Bake in a 450-degree oven for 13
minutes. When slightly cooled, place on plate and cover with plastic
wrap to keep them moist.
Strawberry Sauce:
Pure 2 quarts strawberries in a food processor.
Remove from processor, pour into bowl, and add 2 cups sugar and 1/2
cup orange juice. Add 2 quarts sliced berries to the pureed mixture.
Whipped Cream:
Whip 2 cups heavy cream in bowl of electric mixer on
high speed. When the mixture begins to thicken, add 1/2 cup
confectioners sugar and teaspoons vanilla extract.
Individual Shortcakes:
Place a Tablespoon of sauce in the bottom of a dish. Place the bottom
half of the shortcake on the sauce.
Continue on with 2 Tablespoons sauce, 1 Tablespoon whipped cream, the
top half of the shortcake, 2 more Tablespoons sauce, and top with 1
Tablespoon whipped cream
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