Twist on a classic summery dish...
Chocolate Strawberry Shortcakes
Food Network Kitchens
For the shortcakes:
- 1 cup all-purpose flour, plus more for dusting
- 1/3 cup granulated sugar
- 2 tablespoons Dutch-process cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into pieces
- 3 ounces milk chocolate, roughly chopped
- 2 large eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Raw or turbinado sugar, for sprinkling
- 1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
- 1/4 cup granulated sugar
- 1 cup heavy cream
- Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
- Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
- Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
- Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.
To please the little ones...
Skewered Strawberry & Marshmallow S'mores
Karen Adler and Judith Fertig, The Gardener and the Grill
- 12 medium-sized strawberries
- 8 large marshmallows
- 8 slices French baguette
- Olive oil, for brushing
- One (4-ounce) bar dark chocolate, cut into 8 pieces
- 1/4 teaspoon coarse kosher or sea salt
- Prepare a medium-hot fire on one side of your grill.
- Thread the strawberries and marshmallows alternately on 4 skewers (if using wooden skewers, pre-soak them). Lightly brush the slices of bread with olive oil.
- Place the skewers directly over the fire and grill for about 4 or 5 minutes until the marshmallows have browned.
- At the same time, grill one side of the bread. Turn the slices over and move to the indirect side of the grill. Place a piece of chocolate on each slice and sprinkle with a pinch of coarse salt. Remove from the grill when the chocolate is soft but still holds its shape.
- Serve the skewers with the grilled bread for a grown-up version of s'mores.
Change em up...
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Freshly ground pepper
- 1 stick unsalted butter, softened
- 3/4 cup plus 2 tablespoons light brown sugar
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1/2 cup dried apricot halves, chopped
- 1/2 cup white-chocolate chips
- 1/2 cup salted roasted almonds, chopped
- Preheat the oven to 325°. Butter an 8-inch square metal baking pan. In a small bowl, whisk the flour with the baking powder, baking soda, salt and pepper.
- In a large bowl, using a handheld electric mixer, beat the butter with the brown sugar and vanilla at medium speed until creamy. Beat in the egg until smooth. At low speed, beat in the apricots, chocolate chips and almonds, then beat in the dry ingredients.
- Using a spatula, scrape the dough into the prepared pan, pressing it into an even layer. Bake in the lower third of the oven for 45 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely. Cut into 2-inch squares.