Chocolate Shortcakes With Red Fruit And Whipped Cream Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
2 pint: Ripe strawberries, hulled, s liced
1/3 cup: Sugar, or more to taste
1 pint: Raspberries,
1/2 lbs: Cherries, pitted, chopped
Shortcake dough,
2 1/2 cup: All-purpose flour,
1/4 cup: Cocoa powder,
1/2 cup: Sugar,
1 tbsp: Baking powder,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
1 large: Egg,
3/4 cup: Buttermilk, cold
1/2 cup: Milk, + 2 tbsp, cold
2 tsp: Orange zest, finely grated
3/4 cup: Unsalted butter, in 1/4" pieces
3 tbsp: Sugar, for topping
Filling,
1 1/2 cup: Whipping cream, cold
1 tbsp: Sugar,
1 1/2 tsp: Vanilla,
1/4 cup: Powdered sugar, (optional)
Directions:
Recipe by: Flo Braker 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 1/4-cup mounds of dough
about 2 inches apart on the baking sheet. Sprinkle a little sugar over each
mound; gently pat dough to 1/2- to 3/4 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.
Source from luhu.jp
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 1/4-cup mounds of dough
about 2 inches apart on the baking sheet. Sprinkle a little sugar over each
mound; gently pat dough to 1/2- to 3/4 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.
Source from luhu.jp