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Recipe Summary

prep:
30 mins
bake:
12 mins at 425°
Servings:
8
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • Place strawberries and raspberries in medium-size bowl. Gently stir in 1/4 cup sugar; toss to coat. Let stand 20 minutes, stirring occasionally.

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Meanwhile, prepare chocolate shortcake:
  • Combine flour, cocoa powder, remaining sugar, the 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.

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  • Turn dough out onto lightly floured surface. Knead lightly about 10 times. Pat or roll dough to 3/4-inch thickness. Cut out with 4-inch-round fluted cookie cutter. Place on ungreased baking sheet, about 1 inch apart. Re-roll the scraps and cut out more shortcakes, for a total of four.

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  • Bake in 425 degree F oven 12 minutes or until wooden pick inserted in centers comes out clean. Remove shortcakes to wire rack to cool completely.

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  • Cut each shortcake in half horizontally. Place bottom halves on plates. Spoon some juice from strawberry mixture over bottoms. Spoon strawberry mixture on each bottom half, reserving a few berries for garnish. Spoon about 1/2 cup whipped cream over each. Cover with top half. Garnish with fruit and mint. Drizzle with fudge sauce if desired. Cut in half for two servings. Makes 8 servings.

Nutrition Facts

433 calories; total fat 21g; cholesterol 66mg; sodium 298mg; carbohydrates 58g; protein 6g.
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Reviews

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