This recipe appears in:This Week in Recipes
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
So, today is National Strawberry Shortcake Day. How are you celebrating?
My suggestion? Don your Strawberry Shortcake cartoon character tee from the 1980s, work up an appetite, and make a big batch of Red Velvet Strawberry Shortcake.
The biscuits in this version take a flavor (and, if desired, color) cue from the classic Southern cake, making use of buttermilk, cocoa and red food coloring—which lends a subtle sweetness which works wonderfully with freshly made whipped cream and strawberries, and makes for a very pretty presentation.
Red Velvet Cocoa Strawberry Shortcake
- 2 cups all purpose flour
- 3 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons cocoa
- 1/3 cup cold butter
- red food coloring (optional)
- 1 cup milk (or split between 1/2 cup milk and 1/2 cup buttermilk)
- 2 pints strawberries, sliced
- 1 tablespoon orange juice
- 2 cups freshly whipped cream
In a large bowl, combine flour, 2 tablespoons of the sugar, baking powder, cocoa powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually stir in the milk until a soft dough forms. Add food coloring and mix until incorporated.
Drop dough by heaping tablespoons into eight mounds on a lightly greased baking sheet. Bake at 425°F for 12 to 15 minutes or until lightly browned. Cool on a wire rack.
Meanwhile, in a bowl, gently toss the strawberries, orange juice and remaining sugar. Split each cooled biscuit into two horizontal layers. Top the bottom layers with whipped cream and strawberries; place the biscuit halves on top. Serve immediately.