Strawberries and Chocolate Shortcakes

So I am really far behind.  I can’t really come up with a reason except that I just lost my motivation.  Suddenly things are picking up around here and instead of doing something constructive I am going to give you a special treat!

I love strawberry shortcake and since NOW is the time to get your fresh strawberries it just felt like a good idea to seek out a recipe for chocolate short cakes.  You know nothing goes better with strawberries than whipped cream and chocolate.  After making adaptions twice to a recipe I found in FOODTV magazine I finally think I found one worthy of sharing.  Next time I will add both baking soda and powder to see if I can get a little lighter taller version.  Warning it looks like devils food but is dense. 

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1/3 c.   sugar
1 c.      flour
2 Tbl     cocoa Powder
1/4 t.    salt
3/4 t.    Baking soda

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—–  Stir together—-

4 Tbl.    Unsalted Cold butter

Add butter to mixed dry ingredients with fingers, pastry blender or fork until “sandy”. I found the fork easiest.

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 Add 3 oz of Chocolate finely copped (Gihidaria 60%), I actually decided it was a good idea to put it in the food processor.  The first time through I did the rough chop and didn’t like chocolate, chocolate chip shortcakes.

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Stir in – whisked together wet ingredients until you have a shaggy dough.

1      egg
1/4 c. heavy cream
1 t.  vanilla (Mexican dark)

Turn out onto a floured surface and pat until 1 1/2″ thick, cut into 6 ” rounds (form scraps to make 6th)

Place on parchment paper lined baking sheet and freeze for 20 min.

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Beat 1 egg to brush on cakes, sprinkle with raw sugar.  Bake until firm — 20 min at 400 degrees.

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They stored nicely for a couple days in an air-tight container.  Slice fill and top with strawberries made to your liking.

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My choice – slice them, place in container with sugar, splash of vanilla and a splash of water.

Enjoy!
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