1/2 Photos of Chocolate Shortcakes With Mixed Berries and Raspberry Sauce
1 hr 20 mins
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.
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Units: US | Metric
- 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
- 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
- 1 (10 ounce) package frozen raspberries in syrup, thawed
- 2 tablespoons chambord liqueur, if desired
- 1In 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.
- 2Meanwhile, 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.
- 3Add 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.
- 4Sprinkle 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.
- 5Cut 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.
- 6Bake 14 to 16 minutes or until shortcakes are firm to the touch. Cool on wire rack at least 20 minutes.
- 7Meanwhile, 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.
- 8In 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.
- 9To 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.
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Nutritional Facts for Chocolate Shortcakes With Mixed Berries and Raspberry Sauce
Serving Size: 1 (364 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 860.6
- Calories from Fat 273
- Total Fat 30.3 g
- Saturated Fat 18.2 g
- Cholesterol 129.8 mg
- Sodium 568.0 mg
- Total Carbohydrate 115.6 g
- Dietary Fiber 6.2 g
- Sugars 52.9 g
- Protein 8.3 g
The following items or measurements are not included:
instant espresso coffee powder