Chocolate Shortcakes With Red Fruit And Whipped Cream Recipe

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Servings: 12

Ingredients

Cost per serving $1.46 view details

Place strawberries in large bowl, add in sugar, gently toss. Set aside for at least 2 hrs. Using a fork, mash one-third of the berries; toss again, then add in raspberries and cherries. Let stand 1 hour. Adjust rack to lower third of oven; preheat oven to 400 degrees. Line a large baking sheet with parchment paper. The dough: Sift flour, cocoa pwdr, sugar, baking pwdr, baking soda, salt into a large bowl. Combine egg, buttermilk, lowfat milk, orange zest; stir to mix. Cut butter into dry ingredients till mix resembles coarse meal. Add in egg mix; stir just till it forms a soft, moist, sticky dough. Spoon 1/4-c. mounds of dough about 2 inches apart on the baking sheet. Sprinkle a little sugar over each mound; gently pat dough to 1/2- to 3/4 inch thickness. Bake about 20 min, or possibly till toothpick inserted into center comes out clean. Cold shortcakes on a wire rack.
Topping: Whip cream with sugar and vanilla till soft peaks form. To assemble: Split shortcakes in half. Place bottom halves on dessert plates.
Top each with berries and cherries, then with whipped cream. Set top of shortcakes on whipped cream. If you like, sprinkle with a light dusting of powdered sugar.
Serves 12.