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Chocolate Shortcakes With Red Fruit and Whipped Cream

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

2  pints  ripe strawberries, hulled, sliced
1/3  cup  sugar, or more to taste
1  pint  raspberries
1/2  pound  cherries, pitted, chopped
2 1/2  cups  all-purpose flour
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  buttermilk, cold
1/2  cup  milk, + 2 tbsp, cold
2  teaspoons  orange zest, finely grated
3/4  cup  unsalted butter, in 1/4" pieces
3  tablespoons  sugar, for topping
1 1/2  cups  whipping cream, cold
1  tablespoon  sugar
1 1/2  teaspoons  vanilla
1/4  cup  powdered sugar, (optional)

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.

6/21/95 , San Francisco Chronicle

6/21/95 , San Francisco Chronicle

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