Food recipes
Chocolate Strawberry Shortcakes
Chocolate Strawberry Shortcakes Ingredients: wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt,...
Chocolate Strawberry Shortcakes
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
vanilla extract
strawberries, raw
sugars, powdered
orange juice, raw
orange juice, raw
orange juice, raw
salt, table
cream, whipped, cream topping, pressurized
cream, sour, cultured
Directions:
Preheat oven to 400F.
Line baking sheet with parchment.
Whisk first 5 ingredients in large bowl.
Using electric mixer, beat cream and vanilla in medium bowl until firm peaks form.
Stir cream into flour mixture until moist clumps form.
Transfer mixture to lightly floured surface and knead gently until dough forms ball, about 10 turns.
Pat dough out to 3/4-inch thickness.
Using 3-inch cutter, cut out biscuits.
Gather dough, pat out again, and cut out total of 6 biscuits.
Place biscuits on prepared baking sheet.
Bake biscuits until toothpick inserted into centers comes out clean, about 15 minutes.
Transfer to rack; cool.
DO AHEAD Can be made 6 hours ahead.
Let stand at room temperature.
Stir strawberries, 6 tablespoons powdered sugar, and next 4 ingredients in medium bowl.
Cover and chill at least 1 hour and up to 2 hours.
Using electric mixer, beat chilled whipping cream, sour cream, and remaining 2 tablespoons powdered sugar until soft peaks form.
Place 1 biscuit on each of 6 plates.
Place large spoonful of berries with juices atop biscuits.
Top with whipped cream.
Pass remaining berries alongside.
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
vanilla extract
strawberries, raw
sugars, powdered
orange juice, raw
orange juice, raw
orange juice, raw
salt, table
cream, whipped, cream topping, pressurized
cream, sour, cultured
Directions:
Preheat oven to 400F.
Line baking sheet with parchment.
Whisk first 5 ingredients in large bowl.
Using electric mixer, beat cream and vanilla in medium bowl until firm peaks form.
Stir cream into flour mixture until moist clumps form.
Transfer mixture to lightly floured surface and knead gently until dough forms ball, about 10 turns.
Pat dough out to 3/4-inch thickness.
Using 3-inch cutter, cut out biscuits.
Gather dough, pat out again, and cut out total of 6 biscuits.
Place biscuits on prepared baking sheet.
Bake biscuits until toothpick inserted into centers comes out clean, about 15 minutes.
Transfer to rack; cool.
DO AHEAD Can be made 6 hours ahead.
Let stand at room temperature.
Stir strawberries, 6 tablespoons powdered sugar, and next 4 ingredients in medium bowl.
Cover and chill at least 1 hour and up to 2 hours.
Using electric mixer, beat chilled whipping cream, sour cream, and remaining 2 tablespoons powdered sugar until soft peaks form.
Place 1 biscuit on each of 6 plates.
Place large spoonful of berries with juices atop biscuits.
Top with whipped cream.
Pass remaining berries alongside.