Chocolate shortcakes with red fruit and whipped cream

12 Servings

Ingredients

Quantity Ingredient
2 pints Ripe strawberries -- hulled,
Sliced
⅓ cup Sugar -- or more to taste
1 pint Raspberries
½ pounds Cherries -- pitted, chopped
SHORTCAKE DOUGH
2½ cup All-purpose flour
¼ cup Cocoa powder
½ cup Sugar
1 tablespoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 large Egg
¾ cup Buttermilk -- cold
½ cup Milk -- + 2 tbsp, cold
2 teaspoons Orange zest -- finely
Grated
¾ cup Unsalted butter -- in 1/4\"
Pieces
3 tablespoons Sugar -- for topping
FILLING
1½ cup Whipping cream -- cold
1 tablespoon Sugar
1½ teaspoon Vanilla
¼ cup Powdered sugar --
(optional)

Directions

Place strawberries in large bowl, add sugar, gently toss. Set aside for at least 2 hours. Using a fork, mash one-third of the berries; toss again, then add raspberries and cherries. Let stand 1 hour. Adjust rack to lower third of oven; preheat oven to 400 degrees. Line a large baking sheet with parchment paper. The dough: Sift flour, cocoa powder, sugar, baking powder, baking soda, salt into a large bowl. Combine egg, buttermilk, milk, orange zest; stir to mix. Cut butter into dry ingredients until mixture resembles coarse meal. Add egg mixture; stir just until it forms a soft, moist, sticky dough. Spoon ¼-cup mounds of dough about 2 inches apart on the baking sheet. Sprinkle a little sugar over each mound; gently pat dough to ½- to ¾ inch thickness. Bake about 20 minutes, or until toothpick inserted into center comes out clean. Cool shortcakes on a wire rack.

Topping: Whip cream with sugar and vanilla until soft peaks form. To assemble: Split shortcakes in half. Place bottom halves on dessert plates.

Top each with berries and cherries, then with whipped cream. Set top of shortcakes on whipped cream. If desired, sprinkle with a light dusting of powdered sugar. Serves 12.

Recipe By : Flo Braker

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