|CHOCOLATE STRAWBERRY SHORTCAKE|
(featured in Bon Appetit)
|2 c. flour
2 tsp. baking powder
4 Tbsp. unsweetened cocoa
1/3 c. sugar
1/2 tsp. baking soda
|1/2 tsp. salt|
5 Tbsp. cold unsalted butter, cut into five portions
4 ounces chocolate chips
3/4 c. milk
Combine flour, baking powder, cocoa, sugar, baking soda, and salt in a food processor. Add the 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 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 oven for 13 minutes. When slightly cooled, place on a plate and cover with plastic wrap to keep them moist.
|Puree 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.|
|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 2 tsp. vanilla.|
|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, 3-4 tablespoons sauce, and top with 1 tablespoon whipped cream. Garnish with fresh mint leaves or a fresh strawberry.|