After a busy Sunday, the whole family was going to be together for dinner. It was an easy one - pulled pork made in the crock pot, sweet potato fries and an arugula salad with skillet toasted croutons - but I wanted to finish the meal with a delicious dessert. I also didn't want to run to the store so I started scrounging around the kitchen. I had a huge container of berries and whipping cream in the fridge and the pantry was stocked with everything else I needed to make Strawberry Shortcake.
I adapted a favorite recipe for green onion biscuits, taking out the savory elements of course, to make the perfect, sweet base for this dessert. Biscuits can be made very quickly. Flour, sugar, baking powder and salt are mixed with whipping cream to form dough which is then baked for a short time in a hot oven. To make the biscuits more interesting, I added a heaping quarter cup of chopped chocolate to the flour mixture and stirred vanilla into the whipping cream. Had I been thinking, I would have added a bit of orange zest as well.
Bob and I thought the biscuits had just the right amount of chocolate, but the kids were divided: some thought it needed more chocolate and some thought it needed a different kind of chocolate (I'd used dark, they would prefer milk). My advice? Pick what your family likes best.
Once you have the biscuits, use your imagination to finish the shortcakes. Split the biscuits, then spoon on your choice of sweetened berries. Top with vanilla ice cream, lightly sweetened whipped cream or even some sweetened homemade ricotta. You really can't go wrong with this summertime dessert.
A second version made with milk chocolate, orange zest and buttermilk (instead of whipping cream ) is in the oven. Stay tuned for drop bisucit variation on this recipe!
- 1 cup plus 6 tablespoons all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup chopped dark chocolate (if you use more chocolate, you may need a tablespoon or two more whipping cream to get the right consistency with the dough)
- 1 cup whipping cream, cold
- 1 tablespoon butter, melted
- 2 teaspoons (about) turbinado sugar
Preheat oven to 450. Line a cookie sheet with parchment.
Combine dry ingredients; whisk to blend. Add chocolate. Make a well in center of dry ingredients. Pour in whipping cream. Stir just until all dry ingredients are moistened.
Turn dough out onto a lightly floured cutting board. Pat into a 5-6 inch round. Using a long sharp knife, cut into six triangles. Transfer to parchment lined baking sheet, spacing a few inches apart. Brush with melted butter and sprinkle with turbinado sugar.
Bake for 15-18 minutes until browned. Cool.
- 2 cups sliced strawberries or raspberries
- 2 tablespoons sugar or vanilla sugar
- 1 cup of whipping cream, whipped with 1 tablespoon sugar, or vanilla ice cream (I also thought about using a dollop of homemade ricotta)
Sprinkle berries with sugar. Let stand for about 30 minutes. You can adjust the amount of sugar to suit your tastes and the sweetness of the berries.
Split each biscuit. Spoon berries over bottom half. Top with the rest of the biscuit. Top with a scoop of whipping cream, ice cream or ricotta.