Wednesday, July 2, 2014


  • 3 1/2 cup(s) flour
  • 1/3 cup(s) sugar
  • 1/3 cup(s) sugar
  • 4 teaspoon(s) baking powder
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 3/4 cup(s) (1.5 sticks) cold unsalted butter, cut into pieces
  • 1 package(s) (12-oz. 2 cups) chocolate chips
  • 1 1/2 cup(s) buttermilk
  • 1 container(s) (12-oz.) frozen whipped topping, thawed
  • 4 cup(s) (sliced) strawberries

  • Directions
  • Preheat oven to 400ºF and grease 2 baking sheets. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender or two knives scissor-fashion until the mixture resembles coarse crumbs; mix in chocolate chips.
  • With a fork, stir in the buttermilk until dough comes together and is just moistened. Turn dough out onto a floured surface and knead 2 or 3 times; pat into 3/4-inch thickness.
  • Cut dough into 16 diamonds (2 1/2” x 2 1/2”) and place on prepared baking sheets. Bake shortcakes 12 to 14 minutes, or until lightly browned. Remove to wire racks to cool completely.
  • To assemble, cut shortcakes in half horizontally. Spread the bottom halves with whipped topping; layer strawberries on top. Cover with the shortcake tops, then dollop with more whipped topping. Serve immediately.

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