Chocolate Shortcakes With Red Fruit and Whipped Cream
Author/Submitted by: Flo Braker
or more to taste
+ 2 tbsp, cold
in 1/4" pieces
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
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.
6/21/95 , San Francisco Chronicle