Chocolate-Almond Berry Shortcakes

Menu Part: 
Cuisine Type: 

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


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

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


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.


More From FoodService Director

Industry News & Opinion

Billerica Memorial High School in Billerica, Mass., is turning to a little friendly competition to get students excited for lunch, Wicked Local Billerica reports.

Throughout the month, the school is hosting a sandwich competiton between its principal and vice principals. Each contestant created a sandwich to be added to the lunch menu for one week, from which a winner will be chosen.

The competition was proposed by Director of School Nutrition April Laskey, who said she was surprised by how responsive people were to the idea.

Read the full story via billerica....

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

FSD Resources