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Receta Chocolate Strawberry Shortcake
by Debi Shawcross

Chocolate Strawberry Shortcake
Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • Sauce:
  • 2/3 cup whipping cream
  • 2 tablespoons (packed) golden brown sugar
  • 1 cup 60% cocoa semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • Biscuit:
  • 2 cups all purpose flour
  • 5 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chilled unsalted butter, cut into small pieces
  • ¾ cup semisweet mini chocolate chips
  • 2/3 cup plus 2 tablespoons buttermilk
  • Filling:
  • 2 pounds strawberries, hulled
  • 5 tablespoons sugar
  • 1 1/3 cups chilled whipping cream
  • ½ teaspoon vanilla extract

Direcciones

  1. For sauce: Combine cream and sugar in heavy small saucepan. Stir over medium-high heat until mixture comes to a boil. Remove from heat. Add chocolate and stir until chocolate melts and sauce is smooth. Mix in vanilla. (Can be prepared 2 days ahead. Cover and chill.)
  2. For biscuit: Preheat oven to 375 degrees. Butter 9”diameter cake pan with 1 ½” high sides; dust with flour. Combine 2 cups flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl; whisk to blend. Add butter and cut in using a pastry blender or two forks until mixture resembles coarse meal. Add mini chocolate chips. Gradually add 2/3 cup buttermilk, stirring with fork until dough forms. Transfer dough to cake pan; press gently to level top. Brush dough with 2 tablespoons buttermilk, then sprinkle with 2 tablespoons sugar. Bake biscuit until golden brown (about 25 minutes). Cool biscuit in pan on rack.
  3. For filling: Reserve 8 berries for garnish. Slice remaining berries into large bowl. Add 4 tablespoons sugar and toss to coat; let stand until berries begin to release juices, about 30 minutes. Combine whipping cream, vanilla and 1 tablespoon sugar in medium bowl. Whip to medium stiff peaks. Cover and chill cream until ready to serve.
  4. Rewarm sauce over low heat, stirring often. Cut around pan sides to loosen biscuit. Turn biscuit out onto work surface. Using long serrated knife, carefully cut biscuit in half horizontally. Using large spatula as aid, place biscuit on platter. Spoon slices berries with their juices over. Drizzle with some of the chocolate sauce. Spoon all but ½ cup whipped cream over; cover with biscuit top. Drop reserved whipped cream in dollops onto biscuit. Garnish with reserved whole strawberries. Cut into wedges and serve, passing remaining chocolate sauce separately.