Chocolate Strawberry Shortcake

Tested Till Perfect

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

Servings: 8

Ingredients:

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%
    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.

Source

Canadian Living Magazine: June 2008





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