Wednesday, July 1, 2009

Old Fashioned Chocolate Chip Shortcake

Easter morning would find my grandmother preparing what she called biscuit dough. While the rest of us were shuffled off to church she would cut little cakes out with a jelly jar and bake them off. While they were baking she would slice strawberries and stir into them about a pound of sugar to produce syrup. After dinner the biscuits would be split and strawberries would be ladled onto the biscuits. Fresh cream would be poured over the lot. We kids would grab our bowls and scoot out onto the porch where we would gobble them down in strawberry bliss.
Still to this day Strawberry Shortcake just says Spring to me, while Easter means chocolate to my teenagers. Every year I prepare Grandma's Strawberry Shortcakes with a little twist. Sometimes I add blackberries or raspberries. I've laced the fruit with Grand Marnier, Framboise and Kirsch. Adding just another layer of flavor. This year my kids are demanding chocolate. What is more natural than adding mini chocolate chips to the shortcake dough? I found beautiful long stem strawberries in the market that I decided to dip in semi sweet chocolate. The perfect combination held together with lightly whipped cream. I'm sure Grandma would approve. Happy Spring!

Old Fashioned Chocolate Chip Strawberry Shortcakes

4 cups fresh strawberries, rinsed and sliced
1/4 cup of sugar
2 cups all-purpose flour
2 1/2 teaspoons aluminum-free baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, chilled and cut into 1/4 inch pieces
1/2 cup mini chocolate chips
2/3 cup half and half

For the whipped cream:
1 cup heavy cream, cold
1 tablespoon sugar
1 teaspoon of vanilla extract

Preheat oven to 400 degrees Fahrenheit.
Stir the sugar into the berries and allow to sit at room temperature for at least 30 minutes.
Place flour, granulated sugar, baking powder and salt into a large bowl. Whisk to evenly distribute the ingredients. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse flakes. Mix in 1/2 cup chocolate chips. Stir in the half and half with a fork until the mixture is moistened and begins to hold together. Scrape the dough onto a lightly floured cold surface and knead once or twice to pull it together. Pat the dough into a 1 inch thick disk and cut with 2 inch or 3 inch biscuit cutters. Knead the scraps to form another 1 inch thick disk, to cut more cakes.

Place on a parchment paper lined baking sheet and bake 15 minutes until golden brown. Remove from the pan and cool on a wire rack.
Beat the heavy cream with the sugar and vanilla extract until thickened.
To serve, split the shortcakes and place the bottom part on a plate.
Top with strawberries and syrup. Spoon whipped cream over the strawberries and cover with the shortcake top. Dollop more cream and garnish with a sprig of mint.
Makes 7- 3 inch shortcakes or 8- 2 inch shortcakesWritten and photographed by Pam.

Download recipe Old Fashioned Chocolate Chip Strawberry Shortcakes

No comments:

Post a Comment