Chocolate Strawberry Shortcake
Source of Recipe
David
List of Ingredients
Chocolate Strawberry Shortcake
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.
Assembly of 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. Garnish with fresh mint leaves.
|
|
member logon
