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    Chocolate Strawberry Shortcake

    Source of Recipe


    List of Ingredients

    Chocolate Strawberry Shortcake

    2 cups flour
    2 teaspoons baking powder
    4 Tablespoons unsweetened cocoa
    1/3 cup sugar
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    5 Tablespoons cold unsalted butter, cut into five portions
    4 ounces chocolate chips
    3/4 cup milk


    Combine flour, baking powder, cocoa, sugar, baking soda, and salt in
    a food processor. Add butter and chocolate chips and process until
    crumbly. Begin processing and add milk until mixture is crumbly but
    will hold together when pinched with fingers. Turn moistened dough
    out onto counter, form into a ball, and flatten into a circle
    approximately one inch thick.

    Using a 2-inch round cutter, make 12 to 15 shortcakes. Place on
    cookie sheet lined with parchment paper. Bake in a 450-degree oven
    for 13 minutes. When slightly cooled, place on plate and cover with
    plastic wrap to keep them moist.
    Strawberry Sauce: Pure 2 quarts strawberries in a food processor.
    Remove from processor, pour into bowl, and add 2 cups sugar and 1/2 cup orange juice. Add 2 quarts sliced berries to the pureed mixture.

    Whipped Cream: Whip 2 cups heavy cream in bowl of electric mixer on high speed. When the mixture begins to thicken, add 1/2 cup
    confectioners sugar and teaspoons vanilla extract.

    Assembly of Individual Shortcakes: Place a Tablespoon of sauce in the bottom of a dish. Place the bottom half of the shortcake on the
    sauce. Continue on with 2 Tablespoons sauce, 1 Tablespoon whipped
    cream, the top half of the shortcake, 2 more Tablespoons sauce, and
    top with 1 Tablespoon whipped cream. Garnish with fresh mint leaves.




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