I was really excited when I saw that this month's We Should Cocoa Challenge is strawberries. I love strawberries especially in the summer. I've been watching quite a bit of Top Chef Canada recently and one of the wins was with a strawberry shortcake. I decided immediately that I wanted to make a chocolate strawberry shortcake for this month's challenge and almost ran out of time but I'm glad I made it! The dough was very easy to make but it took a while to roll and cut the dough, bake and then assemble the shortcake. It was well worth it though as it was really delicious - chocolatey goodness in the shortcake which is a little heavy with the light freshness of fresh strawberries and cream. Perfect for summer.
Makes approximately 21
400g plain four
60g cocoa powder
4 teaspoons baking powder
120g unsalted butter, diced
120g caster sugar
2 large eggs, beaten
2 teaspoons vanilla extract
10-12 tablespoons of milk
450g fresh strawberries
300ml double cream, whipped
icing sugar to taste (for the cream)
- Preheat the overn to 230C.
- Sift the flour, cocoa and baking powder into a bowl.
- Add the butter and rub in with the fingertips.
- Stir in the sugar.
- Beat the eggs with the vanilla extract and stir in.
- Add enough milk to form a soft, but not sticky dough.
- Knead gently until smooth.
- Flour a work surface.
- Roll out the dough to about 1/2 inch thick.
- Cut out rounds with a cookie cutter, rekneading and cutting the trimmings as necessary.
- Place on a lined baking sheet and bake for about 10 minutes until risen and the bases sound hollow when tapped.
- Transfer to a wire rack to cool for 5-10 minutes.
- Hull and slice the strawberries.
- Whip the cream with icing sugar if desired.
- Place some cream on the base of a shortcake, top with slices of strawberries and top with another shortcake.
- Top with some cream and decorate with another strawberry slice on top.