Chocolate Strawberry Shortcake
The biscuit was a little more cake-y than a real shortcake biscuit should be (as far as I know, anyway), but I'm not mad about it - it certainly wasn't as sweet and cake-y as the pound/angel food cake versions that abound. The chocolate chips in the biscuit didn't really make a noticeable difference, but I liked having them there. Even my mother, who typically hates strawberry shortcake, thought this version was amazing, so I highly recommend it.
making the biscuit: butter and dry ingredients forming a coarse meal
stirring in buttermilk with a fork to form a dough. tip: if you don't have buttermilk on hand, make one cup of it by mixing just under a cup of milk and a tablespoon of white vinegar.
some of the chocolate sauce ingredients
the tablespoon of brandy added some great flavor
cut up strawberries sprinkled with superfine sugar
biscuit cake coming out of the oven
Chocolate Strawberry Shortcake
adapted from Bon Appetit Magazine, 1996, article "Cobblers, Shortcakes and CrispsL No One Can Resist these Wonderful Old-Fashioned Desserts" by Jeanne Thiel Kelley
- 2/3 cup whipping cream
- 2 Tablespoons (packed) golden brown sugar [GE: I took this to mean light brown]
- 6 ounces bitter- or semi-sweet chocolate, chopped [GE: I used chocolate chips]
- 1 Tablespoon brandy
- 1 teaspoon vanilla extract
- 2 cups AP flour
- 5 Tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold, cut into small pieces
- 3 ounces bitter- or semi-sweet chocolate, chopped [GE: I used chocolate chips]
- 2/3 cup plus 2 Tablespoons buttermilk
- 2 pounds strawberries, hulled and sliced
- 5 Tablespoons sugar [GE: I used superfine for the strawberries and regular granulated for the whipped cream]
- 1 1/3 cup chilled whipping cream
- 1/2 teaspoon vanilla extract
- Make the biscuit first: Preheat the oven to 375 and butter and flour a 9-inch-diameter cake pan with 1.5 inch high sides.
- Combine the flour, 3 Tablespoons of the sugar, the baking powder, baking soda, and salt in a large bowl; whisk to blend.
- Add the cut up butter and rub in with your fingertips until the mixture resembles a coarse meal, as seen in picture above.
- Add chopped chocolate, and then gradually add the 2/3 cup of buttermilk, stirring with a fork until dough forms.
- Transfer the dough to your prepared pan and press it gently to level the top.
- Brush the dough with the remaining 2 Tablespoons of buttermilk until the top is sufficiently wet, then sprinkle with the remaining 2 Tablespoons of sugar.
- Bake biscuit until cooke through and golden on top, about 25 minutes. Cool in pan on rack.
- While baking, make the sauce: Combine the cream and brown sugar in a small, heavy saucepan.
- Stir over medium heat until mixture comes to a boil.
- Remove from heat, add chocolate and stir [GE: Whisking is easier] until the chocolate is melted and the sauce is smooth.
- Mix in the brandy and the vanilla. Can be prepared 2 days ahead. Cover and chill if making beforehand.
- Once the sauce is cooling off, make the filling: Reserve 8 berries for garnish and slice the remaining berries into a larger bowl.
- Add 4 Tablespoons of sugar and toss to coat; let stand until the berries start to release their juices, about 30 minutes. [GE: I was hungry and impatient, I only waited about 10 and no one died]
- Combine the whipping cream, vanilla, and remaining Tablespoon of sugar in a medium bowl and whip until it becomes whipped cream. [GE Anecdote: Once I brought a really great chocolate gateau to a party and of course it needed whipped cream to go with it, so I brought some of that too. I mentioned it was homemade and a guy thought I was pulling his leg when my answer to his question about how one makes whipped cream was "by whipping cream"]
This one is definitely a keeper for the recipe box. Enjoy!