Recipe: Chocolate Shortcakes with Fruits

CHOCOLATE SHORTCAKES WITH FRUITS

FOR THE FRUIT:
2 pint perfectly ripe strawberries, hulled and sliced
1/3 to 1/2 cup sugar, depending on sweetness of fruit
1 pint raspberries
1/2 lb sweet red cherries; stemmed, pitted and halved
FOR THE SHORTCAKE DOUGH:
2 1/2 cups all-purpose flour; unsifted
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
3/4 cup cold buttermilk
1/2 cup plus 2 tbsp milk; cold
2 tsp orange zest; finely grated
6 oz unsalted butter (3/4 cup), cut into 1/4-inch slices
3 tbsp sugar; for topping dough
FOR THE SERVING:
1 1/2 cups cold heavy (whipping) cream
1 tbsp sugar
1 1/2 tsp vanilla
1/4 cup powdered sugar (optional, for garnish)

TO PREPARE THE FRUIT:
Place the strawberries in a large bowl, add the sugar and gently toss. Set aside at room temperature for at least 2 hours.

Using a fork, mash one-third of the strawberries; toss again, then add raspberries and cherries. Let stand 1 hour.

TO MAKE THE SHORTCAKES:
Adjust rack to lower third of oven; preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

Sift the flour, cocoa powder, sugar, baking powder, baking soda and salt into a large bowl; set aside.

Combine the egg, buttermilk, milk and orange zest in a small bowl; stir to mix. Cut the butter into the dry ingredients until the mixture resembles coarse meal. Add the egg mixture and stir just until it forms a soft and moist, sticky dough.

Spoon 1/4-cup mounds of dough about 2 inches apart on the baking sheet. Sprinkle a small amount of sugar over each mound and gently pat dough to 1/2- to 3/4-inch thickness. (After patting, shortcakes should be about 1 inch apart.)

Bake about 20 minutes, or until a toothpick inserted into the center comes out clean. Remove shortcakes to a wire rack to cool. (You may freeze the shortcakes in a sturdy container for up to 2 weeks.)

TO SERVE:
Whip cream with the sugar and vanilla until soft peaks form.

Split the shortcakes in half horizontally, preferably with the tines of a fork. Place the bottom halves on dessert plates. Top each with berries and cherries, then with whipped cream. Set the top of shortcakes on the whipped cream. If desired, sprinkle with a light dusting of powdered sugar.

Makes 12 servings
Source: San Francisco Chronicle, June 7, 1995