I just have one word: YUM! This dessert has two of my very favorite things – chocolate and strawberries. My friends are going to love these personal shortcakes for our cookout today. Don’t be intimidated by the ingredient list, it’s really easy to make. This recipe was originally found on the Food Network, but I of course substituted the butter for Kelapo Coconut Oil and made a few other sub-ins as well. Let’s get right to the ingredients, shall we?
For the shortcakes:
1 cup whole wheat flour, plus more for dusting
1/3 cup granulated sugar (I used sucralose)
2 tablespoons Dutch-process cocoa powder*
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold Kelapo Coconut Oil, cut into pieces
3 ounces milk chocolate, roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
Raw or turbinado sugar, for sprinkling
For the toppings:
1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
1/4 cup granulated sugar
1 cup heavy cream
Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the Kelapo Coconut Oil into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.
*Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. This is important because it’s why you use baking POWDER in the recipe. I used Hershey’s Special Dark; it didn’t say “Dutch-Process” but it did say it was an alkalized cocoa powder. You can get more specifics from The Joy of Baking.
Hope you enjoy this yummy dessert as much as I did. I’m surprised I had some to actually take to the cookout since my boyfriend was trying to sneak one out the kitchen the whole time I was making them.
Enjoy your Memorial Day weekend!