Chocolate Shortcakes with Strawberries, or other Fresh Fruit
Preheat oven to 400ºf. Cover cookie sheets with parchment paper
Prepare lots of strawberries by washing, cutting into quarters and gently cover with about 1/2 cup sugar (not too much). Allow strawberries to macerate in the sugar and the water.
Combine in a large bowl and then whisk to blend.
2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Add:
1/2 cup chilled unsalted butter,
cut into 1/2-inch cubes
When mixture resembles coarse meal, mix in:
about 1/4 cup mini semi sweet chocolate chips
In a small bowl beat together:
1/2 cup chilled whole milk
1 large egg
Gradually add milk mixture to dry ingredients, tossing until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured surface and gently knead 5 turns to combine. Be careful not to over mix or else dough will be tough.
The short cake can be served as one large and dramatic cake or as smaller individual ones. To make smaller cakes gently shape into 8-inch-long log. Cut log crosswise into 8 rounds; shape each into 2 1/2 x 3/4 inch round. Arrange rounds on prepared baking sheet.
Bake biscuits until bottoms are golden, about 15 minutes. Cool on rack
Cut warm biscuits horizontally in half. Place bottom halves in shallow bowls. Spoon strawberry mixture in middle and spoon cream over. Cover with biscuit tops. Also very pretty with a little powdered sugar on top (skip the cream).
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