Chocolate Strawberry Shortcake
Shortcake:
1 1/4 c flour
1/2 c cocoa powder
1/2 c sugar
1 T baking powder
1/8 t salt
1 c chilled whipping cream
1 t vanilla extract
Strawberry:
2 lbs small strawberries, hulled and quartered (about 3 1/2 cups)
1/2 c powdered sugar
1/4 c fresh orange juice
2 T Grand Marnier (optional)
1/2 t finely grated orange peel (optional)
1/8 t salt
Serving day:
1/2 c chilled whipping cream
1/2 c chilled sour cream
2 T powdered sugar
Yields: 6 servings
Cooking Day:
Preheat oven to 400 degrees. Line baking sheet with parchment paper or grease lightly with shortening. Whisk flour, cocoa, sugar, baking powder and salt together in a large bowl. In medium bowl beat cream and vanilla until firm peaks form. Stir cream into flour mixture until moist clumps form. Transfer mixture to a lightly floured surface and knead gently until dough forms a ball, about 10 strokes. Pat dough out to 3/4 inch thickness. Cut into shortcakes using 3 inch biscuit cutter. Place on prepared baking sheet. Bake until toothpick inserted into center comes out almost clean, approximately 12-15 minutes. Do not over bake. Cool shortcakes on cooling rack. Wrap individually in plastic wrap, then place in freezer bag and freeze.
Stir together strawberries, powdered sugar, and next 4 ingredients. Freeze in bag.
Serving Day:
Thaw shortcakes and strawberries. Beat whipping cream, sour cream and powdered sugar until soft peaks form. Place one shortcake on each plate. Top with one large spoonful of berries with juices. Finish with a dollop of whipped cream mixture.
1 1/4 c flour
1/2 c cocoa powder
1/2 c sugar
1 T baking powder
1/8 t salt
1 c chilled whipping cream
1 t vanilla extract
Strawberry:
2 lbs small strawberries, hulled and quartered (about 3 1/2 cups)
1/2 c powdered sugar
1/4 c fresh orange juice
2 T Grand Marnier (optional)
1/2 t finely grated orange peel (optional)
1/8 t salt
Serving day:
1/2 c chilled whipping cream
1/2 c chilled sour cream
2 T powdered sugar
Yields: 6 servings
Cooking Day:
Preheat oven to 400 degrees. Line baking sheet with parchment paper or grease lightly with shortening. Whisk flour, cocoa, sugar, baking powder and salt together in a large bowl. In medium bowl beat cream and vanilla until firm peaks form. Stir cream into flour mixture until moist clumps form. Transfer mixture to a lightly floured surface and knead gently until dough forms a ball, about 10 strokes. Pat dough out to 3/4 inch thickness. Cut into shortcakes using 3 inch biscuit cutter. Place on prepared baking sheet. Bake until toothpick inserted into center comes out almost clean, approximately 12-15 minutes. Do not over bake. Cool shortcakes on cooling rack. Wrap individually in plastic wrap, then place in freezer bag and freeze.
Stir together strawberries, powdered sugar, and next 4 ingredients. Freeze in bag.
Serving Day:
Thaw shortcakes and strawberries. Beat whipping cream, sour cream and powdered sugar until soft peaks form. Place one shortcake on each plate. Top with one large spoonful of berries with juices. Finish with a dollop of whipped cream mixture.
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