Chocolate Shortcakes With Fruits
Perfectly ripe strawberries,
hulled and sliced
To 1/2 cup sugar,
sweetness of fruit
Sweet red cherries,
Unsalted butter (3/4 cup),
cut into 1/4-inch sl
Cold whipping cream
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.
Per serving: 312 calories. Source: San Francisco Chronicle, 6/7/95.
Shared and MM by Judi M. Phelps.
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