In this recipe, strawberry shortcake is updated with the addition of chocolate. Rather than serving the traditional plain biscuits, flavor them with chocolate to bring a new dimension to this classic summertime dessert. You can prepare the chocolate biscuits ahead and then freeze them until you're ready to serve the dessert; then all you need to do is assemble the dessert, which requires only minutes.
Top ideas for dinner tonight:
30-minute (or less) spring dinners
Quick and easy chicken dishes
Garden-fresh entrée salads
ingredients
4 cups sliced strawberries
1/4 cup sugar
1-2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine
1 beaten egg
2/3 cup milk
1 cup whipping cream
Chocolate ice-cream topping (optional)
Whole strawberries (optional)
2 tablespoons sugar
1 teaspoon vanilla
directions
Lightly grease a baking sheet. Combine sliced strawberries and the 1/4 cup sugar. Set aside.
For shortcakes, in a medium mixing bowl combine flour, cocoa powder, the 1/4 cup sugar, baking powder, and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Combine egg and milk; add all at once to flour mixture and stir just until moistened. Drop dough into 6 portions on prepared baking sheet.
Bake in a 450 degree F oven for 10 to 12 minutes or until a toothpick inserted in centers comes out clean. Cool slightly on a wire rack.
To serve, split warm shortcakes in half crosswise. In a chilled small mixing bowl beat whipping cream, the 2 tablespoons sugar, and vanilla with an electric mixer on medium speed until soft peaks form. Spoon a little whipped cream on shortcake bottoms. Top with sliced strawberries. Add shortcake tops and top with remaining whipped cream. Drizzle with chocolate ice-cream topping and garnish with whole strawberries, if desired. Makes 6 servings.
Make Ahead Tip: Prepare and bake shortcakes; cool completely on wire rack. Place in freezer container or plastic freezer bag; seal, label, and freeze up to 2 weeks. To serve: wrap frozen shortcakes in foil. Bake in 350 degree F oven for 10 minutes or until warm.
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