Chocolate Strawberry Shortcake
Chocolate Strawberry Shortcake is a lacto ovo vegetarian recipe with 8 servings. One serving contains 588 calories, 9g of protein, and 39g of fat. For $1.58 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 89 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. It is perfect for Mother's Day. Head to the store and pick up milk, sea salt, strawberries, and a few other things to make it today. It is brought to you by Serena Bakes Simple from Scratch. It works well as a reasonably priced dessert. With a spoonacular score of 57%, this dish is good. Similar recipes include Chocolate Strawberry Shortcake, Chocolate Strawberry Shortcake, and Chocolate Strawberry Shortcake.
Servings: 8
Ingredients:
1 tablespoon Baking Powder
8 tablespoons Cold Butter, Cut Into Tablespoon Sized Pieces
1/2 cup Cocoa Powder
2 cups Sweetened Whip Cream
2 1/2 cups All-Purpose Flour
1/2 cup Greek Yogurt
1/2 cup Light Brown Sugar
1/2- 3/4 cup Milk
3/4 teaspoon Sea Salt
2 tablespoons Shortening
5 cups Strawberries, Sliced And Sweetened To Taste
Equipment:
pastry cutter
baking paper
baking sheet
oven
toothpicks
Cooking instruction summary:
Combine flour, cocoa powder, brown sugar, baking powder and sea salt. Use a pastry cutter or fingers and cut shortening to flour until fine like sand. Add butter and cut into flour mixture until texture is like course meal. Combine yogurt with 1/2 cup of milk. Slowly stir yogurt mixture into cocoa mixture until dough pulls together. If needed add extra milk 1 tablespoon at a time. Do not over mix dough. Line a baking sheet with parchment paper and shape dough into a 8" round using hands. Place in the refrigerator for 30 minutes. Preheat oven to 350 degrees. Use a 2 1/2" biscuit cutter to cut out biscuits. Place cut biscuits on a parchment or Silpat lined baking sheet and bake for 22-25 minutes or until a toothpick inserted in the center of chocolate biscuit comes out clean. Allow biscuits to cool for at least 30 minutes for best flavor. Cut biscuits in half horizontally and top with strawberries and whip cream.
Step by step:
1. Combine flour, cocoa powder, brown sugar, baking powder and sea salt.
2. Use a pastry cutter or fingers and cut shortening to flour until fine like sand.
3. Add butter and cut into flour mixture until texture is like course meal.
4. Combine yogurt with 1/2 cup of milk.
5. Slowly stir yogurt mixture into cocoa mixture until dough pulls together. If needed add extra milk 1 tablespoon at a time. Do not over mix dough.
6. Line a baking sheet with parchment paper and shape dough into a 8" round using hands.
7. Place in the refrigerator for 30 minutes.
8. Preheat oven to 350 degrees.
9. Use a 2 1/2" biscuit cutter to cut out biscuits.
10. Place cut biscuits on a parchment or Silpat lined baking sheet and bake for 22-25 minutes or until a toothpick inserted in the center of chocolate biscuit comes out clean.
11. Allow biscuits to cool for at least 30 minutes for best flavor.
12. Cut biscuits in half horizontally and top with strawberries and whip cream.
Nutrition Information:
covered percent of daily need
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