STRAWBERRY CHOCOLATE SHORTCAKES with WHIPPED CREAM
Adapted via Bon Appétit
Serves: 6 (yields six shortcakes)

Ingredients
For Shortcakes:
♦ 1 1/2 cups all purpose flour
♦ 3 tbsp plus 1 teaspoon sugar
♦ 2 tsp baking powder
♦1/2 tsp baking soda
♦ 1 /4 tsp salt
♦ 6 tbsp (3/4 stick) chilled unsalted butter
♦ 1/2 cup plus 1 tablespoon chilled buttermilk
♦ 3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

For Strawberry Topping:
♦ 2 1-pint baskets strawberries, hulled, quartered
♦ 1/4 cup sugar
♦ 1 tbsp Grand Marnier or other orange liqueur

For Whipped Cream:
♦ 1 cup heavy whipping cream
♦ 3 to 4 tbsp sugar

Directions:
For Shortcakes: Preheat oven to 425°F. Line baking sheet with parchment paper. Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in a large bowl; whisk to combine. Grate frozen butter into flour mixture, being sure to scrape out all remaining butter once finished – use fingers to “pinch” the dough until crumbly. Add 1/2 cup buttermilk, and stir until all the dough is wet and rough clumps have formed. Stir in the chopped chocolate.

Turn dough out onto lightly floured work surface. Dust lightly with flour. Gently press dough to 1/2-inch thickness. Using 3 1/4-inch cutter, cut out shortcakes. Gather dough scraps and press to 1/2-inch thickness; cut out additional shortcakes for a total of 6. Transfer shortcakes to prepared baking sheet. Brush shortcakes with remaining 1 tablespoon buttermilk, and sprinkle with 1 teaspoon sugar.

Bake shortcakes until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack and cool. (Can be prepared 8 hours ahead. Let stand at room temperature – reheat for 8 to 10 minutes in a 300 degree oven when ready to serve)

For Strawberry Topping: Toss strawberries, sugar and liqueur in large bowl. Let stand at room temperature until juices form, tossing occasionally, about 1 hour.

For Assembly: Cut shortcakes horizontally in half. Place 1 shortcake bottom on each of 6 plates. Spoon 1/3 cup whipping cream over each, then some of strawberry topping. Cover each with shortcake top. Top each with some more of the strawberry topping and serve.

Read more about these cakes and my musical pairing by clicking HERE.