Chocolate Shortcakes With Strawberries and Cream |
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Prep Time: 20 Minutes Cook Time: 13 Minutes |
Ready In: 33 Minutes Servings: 8 |
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This is a Paula Deen Recipe from her may/june 07 magazine. Ingredients:
2 1/2 cups all-purpose flour |
1/3 cup sugar |
3 teaspoons baking powder |
1/4 teaspoon salt |
1/8 teaspoon ground cinnamon |
1/2 cup butter |
1 (3 ounce) package cream cheese, softened |
2 (1 ounce) semi-sweet chocolate baking squares |
2 1/4 cups plus 2 tablespoons heavy whipping cream, divided |
1 pint fresh strawberries, sliced |
1/4 cup sugar |
1/2 cup confectioners' sugar |
Directions:
1. Preheat oven to 375º. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly.
3. In a small bowl, combine cream cheese and chocolate. Microwave on High (100 percent power) in 30 second intervals, stirring between each, until cream cheese and chocolate are melted and smooth. Let cool slightly.
4. Add to flour mixture, stirring to combine. Add 1/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.
5. On a lightly floured surface, roll dough to 3/4-inch-thickness. Cut with a 21/2-inch cutter. Place shortcakes on prepared baking sheet. Bake for 13 to 15 minutes, or until firm to the touch. Let cool.
6. In a small bowl, combine strawberries and sugar. Cover and chill for 30 minutes.
7. In a medium bowl, beat remaining cream at medium speed with an electric mixer until thickened. Gradually add confectioners’ sugar, beating until stiff peaks form; set aside.
8. Split shortcakes. Place bottom half of one shortcake on a serving plate. Top with whipped cream and strawberries. Place top half of shortcake over strawberries. Serve immediately.
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