Cakespy: Red Velvet Cocoa Strawberry Shortcake Recipe
Quirky, cute, sometimes controversial, always delicious recipes from Jessie Oleson.
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
[Photographs and original illustrations: Cakespy]
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
Read more: This Week in Recipes
- Yield:8 shortcakes
Ingredients
- 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
Directions
-
1.
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.
-
2.
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.
-
3.
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.
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