Chocolate Strawberry Shortcake

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	566566 cal
pro	10 g10g pro
total fat	24 g24g total fat
sat. fat	14 g14g sat. fat
carb	83 g83g carb
fibre	5 g5g fibre
chol	88 mg88mg chol
sodium	474 mg474mg sodium
% RDI:	-
calcium	2020 calcium
iron	2323 iron
vit A	2020 vit A
vit C	6262 vit C
folate	4444 folate

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Strawberries and ice cream are a terrific way to top this rich cakey shortcake.

Ingredients

3 cups sliced strawberries 3 3cups cupssliced strawberrystrawberries
3 tbsp granulated sugar 3 3tbsp tbspgranulated sugar
4 cups vanilla ice cream 4 4cups cupsvanilla ice cream
1/2 cup chocolate sauce 1/2 1/2cup cupchocolate sauce
Chocolate Biscuits:
2-1/4 cups all-purpose flour 2-1/4 2-1/4cups cupsall-purpose flour
1/2 cup cocoa powder 1/2 1/2cup cupcocoa powder
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2-1/2 tsp baking powder 2-1/2 2-1/2tsp tspbaking powder
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 cup cold unsalted butter , cubed1/2 1/2cup cupcold unsalted butter, cubed
1 cup buttermilk 1 1cup cupbuttermilk
1 egg 1 1eggeggs
1 tsp vanilla 1 1tsp tspvanilla
Topping:
1 tbsp whipping cream 35% 1 1tbsp tbspwhipping cream 35%
2 tsp granulated sugar 2 2tsp tspgranulated 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.

Source : Canadian Living Magazine: June 2008