Chocolate-Almond Berry Shortcakes

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
6

Almond-topped chocolate shortcakes are filled with sugared strawberry, clementine slices and orange whipped cream, creating a new variation of an old favorite.

Ingredients

Shortcakes
2⁄3 cup whole milk or cream
1⁄4 cup chocolate syrup
1 tsp. vanilla extract
1 1⁄2 cups flour
1⁄2 cup sugar
1⁄3 cup unsweetened cocoa
1 tbsp. baking powder
1⁄2 tsp. salt
1⁄4 cup chilled butter
2 tbsp. melted butter
1⁄2 cup sliced almonds

Filling
1-2 pt. strawberries, sliced
2 tangerines or clementines, sectioned
2 tbsp. granulated sugar
1 pt. whipping cream
3-4 tbsp. powdered sugar
1 tsp. vanilla extract
1 tsp. grated orange zest
 

Steps

1. For shortcakes: Whisk milk, chocolate syrup, and vanilla in small bowl. Combine flour, sugar, cocoa, baking powder and salt in processor. Add chilled butter; process until mixture resembles cornmeal. Add chocolate mixture; pulse until moist clumps form.

2. Gather dough and pat into a 2-inch-thick circle. Cut into six 2-inch shortcakes. Place on parchment-lined baking sheet; brush tops with melted butter and sprinkle with almonds (pressing into dough).

3. Bake shortcakes in 400 F. oven for 15 minutes or until firm.

4. For filling: Combine strawberries and tangerines with granulated sugar; let stand.

5. In chilled bowl, beat cream until soft peaks form. Beat in powdered sugar, vanilla and orange zest until stiff.

6. Split warm shortcakes horizontally. Spoon whipped cream and fruit on bottom halves; place tops over cream.

 

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