Strawberry-Raspberry Chocolate Shortcake

By KDHarmon

Ingredients

• 1 pint strawberries, sliced
• 1/2 pint raspberries
• 1 C sugar
• 2 C all purpose flour
• 1/2 C unsweetened cocoa powder
• 1 Tbl baking powder
• 1/2 tsp salt
• 6 Tbl unsalted butter, cut into bits and chilled
• 1/2 C milk
• 1 tsp vanilla
• 1 C heavy cream, whipped
• Hot fudge sauce

Preparation

Step 1

Preheat oven to 425 degrees.

Place strawberries and raspberries in medium bowl. Stir in 1/4 cup sugar, toss to coat. Let stand 20 minutes, stirring occasionally.

Combine flour, cocoa powder, 3/4 cup sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until it resembles fine crumbs. Slowly add milk and vanilla, tossing with a fork until mixture just comes together.

Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll to 3/4-ionch thickness and cut into 4-inch rounds.

Place rounds on baking sheet, 1-inch apart. Re-roll scraps and cut out remaining shortcakes.

Bake for 12 minutes. Cool completely. Cut each in half horizontally. Place bottom half on plate, spoon some fruit and juice on top, add whipped cream and cover with top half. Garnish with fruit, drizzing hot fudge sauce over.