Chocolate Strawberry Shortcakes

Strawberry shortcake goes as far back as strawberries and chocolate so why not have both? This is a delicious variation on the traditional strawberry shortcake that uses a chocolate shortcake biscuit and a orange flavored strawberry filling. Serves 6.


1 1/4 cups flour
1/2 cup cocoa powder
1/2 cup sugar
1/8 teaspoon salt
1 tablespoon baking powder
1 cup chilled heavy cream
1/2 teaspoon vanilla

Strawberry Filling:
2 pounds small strawberries, stems removed, quartered
1/2 cup powdered sugar, divided
1/4 cup fresh orange juice
2 tablespoons orange liqueur
1/2 teaspoon finely grated orange peel
Pinch of salt
1/2 cup chilled whipping cream
1/2 cup chilled sour cream


1. Preheat oven to 400F.
2. In a large bowl whisk together the flour, cocoa, sugar, salt, and baking powder.
3. In another bowl, beat the vanilla and cream, with an electric mixer on high, until stiff peaks form.
4. Stir the cream into the flour until moist clumps form.
5. Transfer the dough out onto a floured cutting board and knead until the forms a ball, about 10 times.
6. Pat the dough into a disk about 3/4 inch thick. Cut out 6 3-inch rounds and place on a baking sheet.
7. Bake until a toothpick inserted i the center comes out cleans, about 15 minutes. Let cool.
8. Meanwhile toss the strawberries with 6 tablespoons of the powdered sugar, orange juice, orange liquor, orange peel, and salt. Place in the refrigerator and let sit for 1 hour.
9. In a large bowl with an electric mixer on high beat the whipped cream, sour cream, and remaining 2 tablespoons powdered sugar until peaks form, about 6 minutes.
10. Cut the biscuits in half with a serrated knife and place the bottoms on 6 plates. Top with strawberries and syrup. Then top with whipped cream and the top of the biscuit.

Author: Rachael Daylong

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