Strawberry Chocolate Shortcake And Vanilla Bean Ice Cream
Chocolate Vanilla Beans Creams
Last updated 6/12/2012 1:00:03 AM. Recipe ID 23091. Report a problem with this recipe.
Title: Strawberry chocolate shortcake and vanilla bean ice cream
Yield: 4 Servings
2 pt Fresh strawberries, washed
3/4 c Sugar
1/2 c Plus 1 teaspoon butter
1 3/4 c Plus 2 tablespoons flour
1/4 c Cocoa powder
2 ts Baking powder
3/4 c Whole chocolate milk
8 lg Scoops of Vanilla Bean Ice
Shaker of powdered sugar
In another 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 F. 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.
Yield: 8 servings
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