Chocolate Strawberry Shortcake
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Strawberries and ice cream are a terrific way to top this rich cakey shortcake.
Servings: 8
Ingredients:
Chocolate Strawberry Shortcake
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 566 |
| pro | 10 g |
| total fat | 24 g |
| sat. fat | 14 g |
| carb | 83 g |
| fibre | 5 g |
| chol | 88 mg |
| sodium | 474 mg |
| % RDI: | - |
| calcium | 20% |
| iron | 23% |
| vit A | 20% |
| vit C | 62% |
| folate | 44% |
Suggested Recipes
-
3 cups (750 mL) sliced strawberries
3 tbsp (45 mL) granulated sugar
4 cups (1 L) vanilla ice cream
1/2 cup (125 mL) chocolate sauce
Chocolate Biscuits:
2-1/4 cups (550 mL) all-purpose flour
1/2 cup (125 mL) cocoa powder
1/2 cup (125 mL) granulated sugar
2-1/2 tsp (12 mL) baking powder
1/2 tsp (2 mL) each baking soda and salt
1/2 cup (125 mL) cold unsalted butter, cubed
1 cup (250 mL) buttermilk
1 egg
1 tsp (5 mL) vanilla
Topping:
1 tbsp (15 mL) whipping (35%) cream
2 tsp (10 mL) granulated sugar
Preparation:
Chocolate Biscuits: In large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda and salt. With pastry blender, cut in butter until crumbly. Whisk together buttermilk, egg and vanilla; add to flour mixture, stirring with fork to make soft dough.
With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat into 1-inch (2.5 cm) thick round. Using 3-inch (8 cm) round cookie cutter, cut out rounds, patting out scraps and cutting more rounds. Place on parchment paper–lined baking sheet.
Topping: Brush biscuits with cream; sprinkle with sugar. Bake in centre of 400°F (200°C) oven for 15 to 20 minutes or until puffed and toothpick comes out clean. Let cool on pan on racks. (Make-ahead: Set aside for up to 6 hours.)
Meanwhile, mix strawberries with sugar; cover and let stand for 20 minutes or until juices form. (Make-ahead: Let stand for up to 2 hours.)
Split biscuit horizontally in half; place bottom half on each plate. Layer with berries, ice cream, chocolate sauce and biscuit top.
With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat into 1-inch (2.5 cm) thick round. Using 3-inch (8 cm) round cookie cutter, cut out rounds, patting out scraps and cutting more rounds. Place on parchment paper–lined baking sheet.
Topping: Brush biscuits with cream; sprinkle with sugar. Bake in centre of 400°F (200°C) oven for 15 to 20 minutes or until puffed and toothpick comes out clean. Let cool on pan on racks. (Make-ahead: Set aside for up to 6 hours.)
Meanwhile, mix strawberries with sugar; cover and let stand for 20 minutes or until juices form. (Make-ahead: Let stand for up to 2 hours.)
Split biscuit horizontally in half; place bottom half on each plate. Layer with berries, ice cream, chocolate sauce and biscuit top.
Tags:
Desserts; Fruits; Sugar/Sweets; Cheese/Other Dairy; Chocolate; Grains; Eggs; Bake; Make-Ahead; Mothers/Fathers Day;
Source
Canadian Living Magazine: June 2008
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