Chocolate Shortcakes With Mixed Berries And Raspberry Sauce

Description

Found online. Author states: "vanilla and espresso heighten the rich, chocolaty flavor in these irresistible biscuits. As an alternative to round or drop biscuits, try a large heart- or star-shaped cutter." refrigerating berries for 3 hours is not included in prep time.

Ingredients

• Strawberries
• Raspberries
• Blackberry
• Sugar
• Liqueur
• Cake Flour
• All-purpose Flour
• Unsweetened Cocoa
• Baking Powder
• Baking Soda
• Cream Of Tartar
• Salt
• Instant Espresso Coffee Powder
• Unsalted Butter
• Buttermilk
• Vanilla
• Egg
• Syrup
• Whipping Cream
• Sour Cream

Instructions

1. In large bowl, combine strawberries, 1 cup raspberries and blackberries
2. Sprinkle with 1 / 4 cup sugar and 2 tablespoons liqueur
3. Stir until all berries are coated
4. Cover
5. Refrigerate at least 3 hours
6. Meanwhile, heat oven to 400f
7. Line air-cushioned baking sheet with parchment paper, or place 2 baking sheets together and line top sheet with parchment paper
8. In another large bowl, combine cake flour, all-purpose flour, 1 / 2 cup of the sugar, cocoa, baking powder, baking soda, cream of tartar, salt and espresso coffee powder
9. Mix well
10. Add butter
11. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with pea-size pieces of butter
12. Add buttermilk, 3 / 4 teaspoon vanilla and egg
13. Stir until dough forms
14. Sprinkle work surface lightly with cake flour
15. Turn out dough onto flour
16. With floured hands, gently knead 12 to 14 strokes
17. Pat dough into round 1 inch thick
18. Cut out shortcakes with floured 2 1 / 2-inch round cutter, pressing dough scraps together when necessary
19. Place on baking sheet
20. Sprinkle tops with remaining 2 teaspoons sugar
21. Bake 14 to 16 minutes or until shortcakes are firm to the touch
22. Cool on wire rack at least 20 minutes
23. Meanwhile, in food processor, combine raspberries with their syrup and 2 tablespoons liqueur
24. Puree until smooth
25. Place strainer over medium bowl
26. Pour raspberry mixture into strainer
27. Press mixture with back of spoon through strainer to remove seeds
28. Discard seeds
29. Cover
30. Refrigerate until serving time
31. In large bowl, whip cream, sour cream, 2 tablespoons sugar and 3 / 4 teaspoon vanilla at medium-high speed until soft peaks form
32. Cover
33. Refrigerate until serving time
34. To serve, split shortcakes in half horizontally
35. Place bottom halves on individual dessert plates
36. Top with cream and berries
37. Cover with shortcake tops
38. Pour some raspberry sauce onto plates around shortcakes
39. Serve with remaining sauce
40. Refrigerate leftovers