Strawberries and ice cream are a terrific way to top this rich cakey shortcake.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2008
MethodChocolate 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.
Nutritional facts Per serving: about
- Sodium 474 mg
- Protein 10 g
- Calories 566.0
- Total fat 24 g
- Cholesterol 88 mg
- Saturated fat 14 g
- Total carbohydrate 83 g
- Iron 23.0
- Folate 44.0
- Calcium 20.0
- Vitamin A 20.0
- Vitamin C 62.0