| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, From hard c |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/4 |
c |
Granulated Sugar |
| 1 1/2 |
ts |
Baking Powder |
| 1/2 |
ts |
Baking Soda |
| 1/2 |
ts |
Salt |
| 6 |
tb |
Chilled Butter; Cut Into Small Piece |
| 3/4 |
c |
Semi-Sweet Chocolate Chips |
| 2/3 |
c |
Buttermilk |
| 1 |
tb |
Granulated Sugar |
| 2 |
c |
Strawberries; Hulled |
| 2 |
tb |
Granulated Sugar |
| 1 |
c |
Whipping Cream |
| 1 |
tb |
Powdered Sugar |
INSTRUCTIONS
In large mixing bowl, combine flour, the 1/4 c granulated sugar, baking
powder and soda, and salt; stir well. With pastry blender or fork, cut in
butter to form coarse crumbs. Stir in chocolate chips. Gradually add
buttermilk, stirring with fork until dough forms. Transfer dough to
well-greased 9-inch square pan. Press gently to level top. Sprinkle the 1 T
granulated sugar over top. Bake in a 375 degree oven until golden brown,
about 20 to 25 minutes. Cool shortcake in pan on a wire rack. Meanwhile,
slice berries into medium bowl. Toss with the 2 T granulated sugar; let
stand until berries begin to release juices, about 30 minutes. In medium
chilled bowl, beat whipping cream with vanilla until soft peaks form.
Gradually add powdered sugar and beat until stiff peaks form. To serve, cut
shortcake into squares. Top with berries and whipped cream.
NOTES : Enhance a classic shortcake with chocolate chips and pair it with
fresh berries for an unbeatable spring combination! TIP: To substitute
for buttermilk, place 2 t lemon juice in measuring cup and fill with milk
to 2/3 cup; stir. Let stand 5 minutes before using.
Recipe by: Dierberg's Home Economists
Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr
05, 1998
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