2 tbsp unsweetened chocolate cocoa 1/2 cup all-purpose flour 2 tbsp. Sugar 3/4 tsp. Baking powder 1/4 tsp. Bakmg soda 1/8 tsp. Salt 2 tbsp. Cold unsalted butter, cut in small pieces 4 tbsp. Heavy cream 1 cup strawberries 1/2 cup blueberries 3 tbsp. Sugar or to taste 1/3 cup well-chilled heavy cream confectioners' sugar for sprinkling mint sprigs for garnish (optional)
Preheat oven to 425 degrees. Into a bowl sift together the cocoa powder, flour, sugar, baking powder, baking soda and salt. Add butter and blend until it resembles coarse meal. Add the cream and stir mixture with a fork until it forms a dough. Divide dough in half. Arrange each half on a lightly greased baking sheet. Bake shortcakes for 12 minutes. Transfer the shortcakes to a rack and let cool.
In a bowl, mix berries with 2 tbsp. Sugar or to taste. In a small, chilled bowl beat the cream with electric mixer until it holds soft peaks. Add 1 tbsp. Sugar and beat until the cream holds stiff peaks.
Carefully cut shortcakes in half horizontally and transfer bottom of each to an individual plate. Top each with half of berry mixture and divide the whipped cream between the 2 shortcakes. Using a spatula, carefully top each serving with the top half of a shortcake. Sprinkle with confectioners' sugar and garnish with mint sprigs. Yield: 2 servings.
Ken Oliver, "Cooking with Ken" E-mail questions: email@example.com
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