Whew--got pretty busy there for a few weeks and wasn't able to post! I still managed to cook occasionally, so now it's time to start catching up and posting regularly again :D
With spring upon us, it's time for strawberries, of course! Decided to try a recipe from the "Easy Everyday Cooking" card collection that I've had for...yeah, let's not count how many years lol. Anyway, it's a pretty easy and tasty; I plan to make it again at least a few times while strawberries are at peak.
Ingredients:
1 1/2 c. all-purpose flour
2/3 c. sugar
1 T. baking powder
3 T. unsweetened cocoa powder
1/4 tsp. salt
3/4 light cream or half-and-half (I used the latter)
Sliced fresh strawberries
Whipped cream/topping
Instructions:
1. Preheat oven to 425°F.
2. Combine flour, sugar, baking powder, cocoa, and salt in a bowl:
3. Gradually add cream, mixing with a wooden spoon until mixture clings together:
4. Knead dough on a lightly floured surface for about 1 minute. Pat dough into a 3/4 inch thick rectangle:
5. Cut pastry dough into 6 rounds using a 3 inch biscuit cutter. Arrange dough rounds on a greased baking sheet:
6. Bake for about 15 minutes. Place on a wire rack to cool:
7. Split the shortcakes in half:
8. Top one half with strawberries (I put sugar on mine first to make them syrupy, but that's just a preference):
9. Top the strawberries with some whipped cream/topping (I used heavy cream to make whipped cream this time):
10. Place other half of shortcake on top of whipped cream:
11. I decided to top mine with a dusting of powdered sugar as well:
Enjoy!
