Chocolate Strawberry Shortcake recipe

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This recipe was featured inBon Appetit.

Ingredients – Shortcakes

2 cups flour

2 teaspoons baking powder

4 Tablespoons unsweetened cocoa

1/3 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

5 Tablespoons cold unsalted butter, cut into five portions

4 ounces chocolate chips

3/4 cup milk

Ingredients – Strawberry Sauce

4 quarts strawberries, divided

2 cups sugar

1/2 cup orange juice

Ingredients – Whipped Cream

2 cups heavy cream

1/2 cup confectioners sugar

2 teaspoons vanilla extract

Shortcakes: Combine flour, baking powder, cocoa, sugar, baking soda, and salt in a food processor. Add butter and chocolate chips and process until crumbly. Begin processing and add milk until mixture is crumbly but will hold together when pinched with fingers. Turn moistened dough out onto counter, form into a ball, and flatten into a circle approximately one inch thick.

Using a 2-inch round cutter, make 12 to 15 shortcakes. Place on cookie sheet lined with parchment paper. Bake in a 450-degree oven for 13 minutes. When slightly cooled, place on plate and cover with plastic wrap to keep them moist.

Strawberry Sauce:Puree 2 quarts strawberries in a food processor. Remove from processor, pour into bowl, and add sugar and orange juice. Add 2 quarts sliced berries to the pureed mixture.

Whipped Cream:Whip heavy cream in bowl of electric mixer on high speed. When the mixture begins to thicken, add confectioners sugar and vanilla extract.

Assembly of Individual Shortcakes:Place a Tablespoon of sauce in the bottom of a dish. Place the bottom half of the shortcake on the sauce. Continue on with 2 Tablespoons sauce, 1 Tablespoon whipped cream, the top half of the shortcake, 2 more Tablespoons sauce, and top with 1 Tablespoon whipped cream. Garnish with fresh mint leaves.