Chocolate Raspberry Shortcakes
1/2 c All-purpose flour 2 tb Granulated sugar 1/4 ts Double acting baking powder 4 tb Heavy cream 1/8 ts Salt 2 tb Cold unsalted butter Cut into bits 2 tb Unsweetened cocoa powder
Ingredients
- 1/2cup all-purpose flour
- 2tbsp granulated sugar
- 1/4tsp double acting baking powder
- 4tbsp heavy cream
- 1/8tsp salt
- 2tbsp cold unsalted butter
- 1/4tsp baking soda
- 11/2 c raspberries
Directions
- 1
1/2 c All-purpose flour 2 tb Granulated sugar 1/4 ts Double acting baking powder 4 tb Heavy cream 1/8 ts Salt 2 tb Cold unsalted butter Cut
- 2
Add the cream and stir the mixture with a fork until it forms a dough
- 3
Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a 425 ove
- 4
Transfer to a rack to cool
- 5
In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tbsp
- 6
of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries
- 7
In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tbsp
- 8
granulated sugar, and beat the cream until it holds stiff peaks