Chocolate shortcakes with red fruit and whipped cream
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Chocolate shortcakes with red fruit and whipped cream
  Chocolate    Fruit    Creams  
Last updated 6/12/2012 1:15:56 AM. Recipe ID 45556. Report a problem with this recipe.
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      Title: Chocolate shortcakes with red fruit and whipped cream
 Categories: Chocolate, Desserts, Fruit
      Yield: 12 Servings
 
      2 pt Ripe strawberries -- hulled,
           Sliced
    1/3 c  Sugar -- or more to taste
      1 pt Raspberries
    1/2 lb Cherries -- pitted, chopped
           SHORTCAKE DOUGH
  2 1/2 c  All-purpose flour
    1/4 c  Cocoa powder
    1/2 c  Sugar
      1 tb Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1 lg Egg
    3/4 c  Buttermilk -- cold
    1/2 c  Milk -- + 2 tbsp, cold
      2 ts Orange zest -- finely
           Grated
    3/4 c  Unsalted butter -- in 1/4"
           Pieces
      3 tb Sugar -- for topping
           FILLING
  1 1/2 c  Whipping cream -- cold
      1 tb Sugar
  1 1/2 ts Vanilla
    1/4 c  Powdered sugar --
           (optional)
 
  Place strawberries in large bowl, add sugar, gently toss. Set aside
  for at least 2 hours. Using a fork, mash one-third of the berries;
  toss again, then add 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 powder, sugar, baking powder, baking soda, salt into a large
  bowl. Combine egg, buttermilk, milk, orange zest; stir to mix. Cut
  butter into dry ingredients until mixture resembles coarse meal. Add
  egg mixture; stir just until it forms a soft, moist, sticky dough.
  Spoon 1/4-cup 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 minutes, or until toothpick
  inserted into center comes out clean. Cool shortcakes on a wire rack.
  Topping: Whip cream with sugar and vanilla until 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 desired, sprinkle with a
  light dusting of powdered sugar. Serves 12.
  
  




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Recipe ID 45556 (Apr 03, 2005)

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