- 1 pint (2 cups) strawberries, rinsed, hulled and sliced
- 1/2 pint (1 cup) raspberries, rinsed
- 1 cup sugar
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, cut into bits and chilled
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 cup heavy cream, whipped
- Chocolate curls for garnish
Heat oven to 425°. Place strawberries and raspberries in medium-size bowl. Gently stir in 1/4 cup of the sugar; toss to coat. Let stand 20 minutes, stirring occasionally. Prepare chocolate shortcake: whisk flour, cocoa powder, remaining sugar, baking powder and salt in large bowl. With pastry blender or 2 knives used scissor fashion, cut in butter until mixture resembles fine crumbs. Slowly add milk and vanilla, tossing with fork, until mixture just comes together. Do not over mix, or dough will become tough. Turn dough out onto lightly floured surface. Knead gently about 10 times. Pat or roll dough to 3/4-inch thickness. Cut out rounds with a 2-inch round fluted cookie cutter. Place rounds on ungreased baking sheet, 1 inch apart. Reroll scraps; cut out more rounds for a total of 8 shortcakes. Bake in 425° oven 12 minutes or until toothpick inserted in centers comes out clean. Remove shortcakes to wire rack to cool completely. Cut each shortcake in half horizontally. Place bottom halves on plates. Spoon juice from strawberry mixture over bottoms. Spoon strawberry mixture on each bottom half, reserving a few berries for garnish. Spoon about 1/3 cup whipped cream over each. Cover with tops. Garnish each cake with a dollop of whipped cream, fruit and curls.
This strawberry shortcake whips up in half an hour and uses chocolate for an unusual twist!
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