Chocolate Shortcakes With Mixed Berries and Raspberry Sauce
"Found online. Author states: "Vanilla and espresso heighten the rich, chocolaty flavor in these irresistible biscuits. As an alternative to round or drop biscuits, try a large heart- or star-shaped cutter." Refrigerating berries for 3 hours is not included in prep time."
photo by Artandkitchen
- Ready In:
- 1hr 20mins
- Ingredients:
- 24
- Serves:
-
5
ingredients
-
BERRIES
- 2 cups strawberries, quartered
- 1 cup raspberries
- 1⁄2 cup blackberry
- 1⁄4 cup sugar
- 2 tablespoons chambord liqueur or 2 tablespoons cranberry-raspberry juice
-
SHORTCAKES
- 1 cup cake flour
- 1⁄2 cup all-purpose flour
- 1⁄2 cup plus 2 teaspoons sugar
- 1⁄3 cup unsweetened cocoa
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon instant espresso coffee powder
- 1⁄4 cup unsalted butter, chilled, cut up
- 1⁄4 cup buttermilk
- 3⁄4 teaspoon vanilla
- 1 egg, beaten
-
SAUCE
- 1 (10 ounce) package frozen raspberries in syrup, thawed
- 2 tablespoons chambord liqueur, if desired
-
CREAM
- 1 cup whipping cream
- 2 tablespoons sour cream
- 2 tablespoons sugar
- 3⁄4 teaspoon vanilla
directions
- In large bowl, combine strawberries, 1 cup raspberries and blackberries. Sprinkle with 1/4 cup sugar and 2 tablespoons liqueur; stir until all berries are coated. Cover; refrigerate at least 3 hours.
- Meanwhile, heat oven to 400ºF. Line air-cushioned baking sheet with parchment paper, or place 2 baking sheets together and line top sheet with parchment paper. (This helps control overbrowning the bottoms of these shortcakes.) In another large bowl, combine cake flour, all-purpose flour, 1/2 cup of the sugar, cocoa, baking powder, baking soda, cream of tartar, salt and espresso coffee powder; mix well.
- Add butter. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with pea-size pieces of butter. Add buttermilk, 3/4 teaspoon vanilla and egg; stir until dough forms.
- Sprinkle work surface lightly with cake flour. Turn out dough onto flour. (Dough will be sticky.) With floured hands, gently knead 12 to 14 strokes. Pat dough into round 1 inch thick.
- Cut out shortcakes with floured 2 1/2-inch round cutter, pressing dough scraps together when necessary. Place on baking sheet; sprinkle tops with remaining 2 teaspoons sugar.
- Bake 14 to 16 minutes or until shortcakes are firm to the touch. Cool on wire rack at least 20 minutes.
- Meanwhile, in food processor, combine raspberries with their syrup and 2 tablespoons liqueur; puree until smooth. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Cover; refrigerate until serving time.
- In large bowl, whip cream, sour cream, 2 tablespoons sugar and 3/4 teaspoon vanilla at medium-high speed until soft peaks form. Cover; refrigerate until serving time.
- To serve, split shortcakes in half horizontally. Place bottom halves on individual dessert plates. Top with cream and berries. Cover with shortcake tops. Pour some raspberry sauce onto plates around shortcakes. Serve with remaining sauce. Refrigerate leftovers.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Although there are still strawberries available around here, I had a bit of a time finding some that had any flavor. Finally did, though, & managed to put this recipe together very nicely! I did opt out of using the liqueur, & did the same with the instant coffee, but other than that, I followed the recipe & was very happy with the resulting shortcakes ~ Absolutely great, & my thanks for you sharing the recipe! [Tagged & made in Please Review My Recipe] -
This was delicious. I reduced the recipe for 2 and made the raspberry sauce with left over fresh raspberries. -
Easy and yummi!<br/>It was easy and fast to prepare. The cream combinatination great and fresh.<br/>I mixed several berries and this was a good tip. Thanks. Done for ZWT7. -
Excellent dessert and change from your normal strawberry shortcakes!! I didn't add the blackberries or raspberries due to my kids request, but sure it would be good with those also. Loved the added chocolate flavor in the biscuits and the sweetened whip cream came out perfect. Thanks for the sharing the recipe. Made for Holiday Tag Game.
RECIPE SUBMITTED BY
AZPARZYCH
Peoria, 41
<p><span><strong>I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)! I also have two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also married to my best friend, Jeff and have been since April 2005. I love cooking, hate cleaning and will do whatever I can to get out of it! I love grilling and baking. I do most of the grilling at my house, and bake for almost a week straight at Christmas time! I can make or will attempt just about anything, though I rarely make brownies, my husband's are the best! Homemade breads are not my friend, so I am always working on bread baking.</strong></span></p>
<p><span><strong>As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites. I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day! Over the past couple years with zaar, I have found tons of new recipes my family normally wouldn’t eat but have been happily surprised with new favorites.</strong></span></p>
<p><span><strong>I love to join in all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! </strong></span></p>
<p><span><strong>Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes. Most of all though are my kids; being home all day with them is fun and challenging, but I wouldn’t trade it for any salary!!</strong></span></p>
