Chocolate Shortcakes
Yield
12 servingsPrep
15 minCook
40 minReady
70 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
granulated |
|
| ⅓ | cup |
cocoa powder
unsweetened |
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | cup |
butter
cold |
|
| 1 | cup |
buttermilk
|
|
| 2 | teaspoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
granulated |
|
| 79 | ml |
cocoa powder
unsweetened |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 118 | ml |
butter
cold |
|
| 237 | ml |
buttermilk
|
|
| 1E+1 | ml |
sugar
|
|
Directions
Heat oven to 375℉ (190℃).
Grease 2 cookie sheets.
In a large bowl mix flour, granulated sugar, cocoa powder, baking powder and baking soda.
Cut butter in pieces.
With pastry blender or 2 knives cut butter into flour mixture until coarse crumbs form.
With a fork stir in buttermilk or yogurt until mixture clumps together.
Divide in half.
Put each on a cookie sheet in a 6-inch round.
Sprinkle each with sugar.
Bake one at a time 20 minutes until pick inserted in center comes out clean.
Cool on sheet on rack 5 minutes before removing to rack to cool completely.
To Make Strawberry Shortcake: Not more than 2 hours before serving.
Layer with cream and berries.
Top with cream.
Garnish with a whole berry.
Just before serving pour on chocolate topping.
