Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the shortcakes:

  • 1

    cup all-purpose flour, plus more for dusting

  • cup granulated sugar

  • 2

    tablespoons Dutch-process cocoa powder

  • ¾

    teaspoon baking powder

  • ¼

    teaspoon salt

  • 4

    tablespoons cold unsalted butter, cut into pieces

  • 3

    ounces milk chocolate, roughly chopped

  • 2

    large eggs

  • ¼

    cup heavy cream

  • 1

    teaspoon vanilla extract

  • Raw or turbinado sugar, for sprinkling

  • For the toppings:

  • 1

    quart strawberries, hulled and halved or quartered if large (about 3 cups) if large

  • ¼

    cup granulated sugar

  • 1

    cup heavy cream

Directions

Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake. Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool. Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree. Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.


Nutrition

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