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Chocolate Shortcakes With Fruits

Author/Submitted by:
Servings: 12
Categories: Cakes / Chocolate / Desserts

Ingredients:
  M.  PHELPS
2  pints  Perfectly ripe strawberries, hulled and sliced
1/3    To 1/2 cup sugar, depending
    sweetness of fruit
1  pint  Raspberries
1/2  pound  Sweet red cherries, stemmed
    and halved
    -----SHORTCAKE DOUGH-----
2 1/2  cups  All-purpose flour, unsifted
1/4  cup  Cocoa powder
1/2  cup  Sugar
1  tablespoon  Baking powder
1/2  teaspoon  Baking soda
1/2  teaspoon  Salt
1  large  Egg
3/4  cup  Cold buttermilk
1/2  cup  Milk, cold +
2  tablespoons  Milk, cold
2  teaspoons  Orange zest, finely grated
6  ounces  Unsalted butter (3/4 cup), cut into 1/4-inch sl
3  tablespoons  Sugar, for topping
    -----TOPPING-----
1 1/2  cups  Cold whipping cream
1  tablespoon  Sugar
1 1/2  teaspoons  Vanilla
1/4  cup  Powdered sugar, optional

Directions:
Place the strawberries in a large bowl, add the sugar and gently toss. Set aside at room temperature for at least 2 hours. Using a fork, mash one-third of the strawberries; 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. DOUGH: Sift the flour, cocoa powder, sugar, baking powder, baking soda and salt into a large bowl. Combine the egg, buttermilk, milk and orange zest in a small bowl; stir to mix. Cut the butter into the dry ingredients until the mixture resembles coarse meal. Add the egg mixture and stir just until it forms a soft and moist, sticky dough. Spoon 1/4-cup mounds of dough about 2 inches apart on the baking sheet. Sprinkle a small amount of sugar over each mound and gently pat dough to 1/2- to 3/4-inch thickness. (After patting, shortcakes should be about 1 inch apart.) Bake about 20 minutes, or until a toothpick inserted into the center comes out clean. Remove shortcakes to a wire rack to cool. (You may freeze the shortcakes in a sturdy container for up to 2 weeks.) TOPPING: Whip cream with the sugar and vanilla until soft peaks form. ASSEMBLY: Split the shortcakes in half horizontally, preferably with the tines of a fork. Place the bottom halves on dessert plates. Top each with berries and cherries, then with whipped cream. Set the top of shortcakes on the whipped cream. If desired, sprinkle with a light dusting of powdered sugar. Serves 12. Per serving: 312 calories. Source: San Francisco Chronicle, 6/7/95. Shared and MM by Judi M. Phelps. Internet: jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com


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