Strawberry Shortcakes with Chocolate Biscuits Recipe
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 This recipe for Strawberry Shortcakes with Chocolate Biscuits, by Marlene Sorosky, is from Family "Favorites" Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Marlene Sorosky
Added: Wednesday, November 14, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: Chocolate Biscuits
1 2/3c. flour
1T. baking powder
3/4tsp. baking soda
3T. unsweetened cocoa powder
1/4tsp. salt
1/2c.sugar
1/3c. butter, cut into pieces
1tsp. vanilla
2/3c. buttermilk
1/2c. chocolate chips
Filling
2 pints boxes fresh strawberries
1/2c. sugar
2c. whipping cream
4T. powdered sugar
Hot Fudge sauce
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Directions: |
Directions:Biscuits
Place rack in upper third of oven and preheat to 425º.
Combine flour, baking powder, soda, cocoa, salt, and sugar in a food processor with a metal blade.
Add shortening and pulse until the consistency of coarse meal.
Stir vanilla into buttermilk.
Add to flour mixture.
Add chocolate chips.
Pulse until the dough is thoroughly moistened and begins to mass together; it should feel sticky.
Drop by tablespoons about 2 inches apart onto an ungreased cookie sheet, making 8 mounds and 1 1/2inches high.
Bake for 12 to 15 minutes or until tops are dry and set.
Immediately remove to racks to cool.
Biscuits may be stored at room temperature overnight or frozen up to 2 weeks. Reheat at 350º for 8 to 10 minutes.
Filling
Hull and quarter strawberries. Place in a bowl and toss with sugar. Let stand at least 30 minutes.
Whip cream with electric mixer on low speed until thick. Add powdered sugar and beat on high speed until soft peaks form.
Assemble
Cut biscuits in half horizontally and place 2 to 3 halves on each plate.
Top with spoonfuls of strawberries, a tablespoon of fudge sauce, whipped cream and drizzle more sauce over all. |
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Number Of
Servings: |
Number Of
Servings:8 |
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