Red Velvet Cocoa Strawberry Shortcake (Recipe from Serious Eats, found here)
Red Velvet Cocoa Strawberry Shortcake
- makes 8 shortcakes -
Adapted from The Taste of Home Cookbook
2 cups all purpose flour 3 tablespoons sugar, divided 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons cocoa 1/3 cup cold butter red food coloring (optional) 1 cup milk (or split between 1/2 cup milk and 1/2 cup buttermilk) 2 pints strawberries, sliced 1 tablespoon orange juice 2 cups freshly whipped cream
1. In a large bowl, combine flour, 2 tablespoons of the sugar, baking powder, cocoa powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually stir in the milk until a soft dough forms. Add food coloring and mix until incorporated.
2. Drop dough by heaping tablespoons into eight mounds on a lightly greased baking sheet. Bake at 425°F for 12 to 15 minutes or until lightly browned. Cool on a wire rack.
3. Meanwhile, in a bowl, gently toss the strawberries, orange juice and remaining sugar. Split each cooled biscuit into two horizontal layers. Top the bottom layers with whipped cream and strawberries; place the biscuit halves on top. Serve immediately.