Razzle Dazzle Recipes
Eating Out ... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"
The 1785 Inn's Chocolate Strawberry Shortcake
For the shortcakes:
2 C. flour
2 t. baking powder
4 T. cocoa
1/3 C. sugar
1/2 t. baking soda
1 1/2 t. salt
5 T. cold, unsalted butter, cut into five portions
4 oz. chocolate chips
3/4 C. milk
For the strawberry sauce:
4 qts. strawberries
2 C. sugar
1/2 C. orange juice
For the whipped cream:
2 C. heavy cream
1/2 C. confectioners' sugar
2 t. vanilla
To make the shortcakes: Combine the flour, baking powder, cocoa, sugar, baking
soda and salt in a food processor. Add the butter and chocolate chips, and
process until crumbly.
While processing, add the milk until the mixture is crumbly but will hold
together when pinched with the fingers. Turn the moistened dough out onto the
counter, form into ball and flatten into a circle approximately 1 inch thick.
With 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 a plate and cover with plastic wrap
to keep them moist.
To make the strawberry sauce: Puree 2 quarts of the strawberries in a food
processor. Remove from the processor, pour into bowl, and add the sugar and
orange juice. Slice the remaining 2 quarts of berries and add to the pureed
mixture.
To make the whipped cream: In the bowl of an electric mixer, whip the cream on
high speed. When the mixture begins to thicken, add the confectioners' sugar and
vanilla. Continue whipping until thick.
To assemble the shortcakes: Cut each shortcake in half horizontally. Place 1 T.
sauce in the bottom of a dish. Place the bottom half of the shortcake on the
sauce. Continue with 2 T. sauce, 1 T. whipped cream, the top half of the
shortcake, 3-4 T. sauce, and finally 1 T. whipped cream. Garnish with fresh mint
leaves or a fresh strawberry.
Don't forget to visit our other
Recipe Site at
That's My Home