| 427 | 428 | 429 | 430 | 431 |
| 1 | 176 | 352 | 527 | 703 |
|
Mascerated Strawberries Over Chocolate Shortcakes
2
3
1
1
1
2
1
2
1
3
8
Pint Fresh strawberries; washed, sliced
/4 Cup Sugar
/2 Cup Butter; plus
Teaspoon Butter
3/4 Cup Flour; plus
Tablespoon Flour
/4 Cup Cocoa powder
Teaspoon Baking powder
Pinch Salt
/4 Cup Whole chocolate milk
Scoops Vanilla Bean Ice Cream −; (lg scoops)
Powdered sugar; in shaker
In a mixing bowl, combine the strawberries and 1/2 cup sugar. Using a fork,
lightly mash the berries. Cover and refrigerate for 1 hour. Preheat the oven
to 375 degrees. Grease a baking sheet with 1 teaspoon of the butter. In a
mixing bowl, sift the flour, cocoa, salt and baking powder together. Add the
remaining sugar and mix well. Add the remaining butter and work it into the
dry ingredients, using your hands, until the mixture resembles coarse
crumbs. Fold in the chocolate milk. The dough will be sticky. Dust your work
surface with 1 tablespoon of the flour. Turn the dough onto the floured
surface. Gently fold each side towards the center. Pick up the dough and
dust the work surface with the remaining tablespoon flour. Return the dough
to the floured surface and fold each side towards the center again. Turn the
dough over and lightly press it out to 1−inch thickness. Cut the biscuits
using a 2 1/4−inch round cookie cutter. Place them on the baking sheet and
bake until golden, about 30 minutes. Remove from the oven and cool
completely. To assemble, cut the biscuits in half. Place a scoop of the ice
cream in the center of each biscuit. Place the shortcakes in the center of
each plate. Spoon the strawberries over the shortcakes. Garnish with
powdered sugar and serve immedietly. This recipe yields 8 servings.
Mascerated Strawberries Over Chocolate Shortcakes
401
Page
Quick Jump
|