2 pt Ripe strawberries — hulled,
Sliced
1/3 c Sugar — or more to taste
1 pt Raspberries
1/2 lb Cherries — pitted, chopped
SHORTCAKE DOUGH
2 1/2 c All-purpose flour
1/4 c Cocoa powder
1/2 c Sugar
1 tb Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 lg Egg
3/4 c Buttermilk — cold
1/2 c Milk — + 2 tbsp, cold
2 ts Orange zest — finely
Grated
3/4 c Unsalted butter — in 1/4″
Pieces
3 tb Sugar — for topping
FILLING
1 1/2 c Whipping cream — cold
1 tb Sugar
1 1/2 ts Vanilla
1/4 c Powdered sugar —
(optional)
Place strawberries in large bowl, add sugar, gently toss. Set aside for at
least 2 hours. Using a fork, mash one-third of the berries; toss again,
then add raspberries and cherries. Let stand 1 hour. Adjust rack to lower
third of oven; preheat oven to 400 degrees. Line a large baking sheet with
parchment paper. The dough: Sift flour, cocoa powder, sugar, baking
powder, baking soda, salt into a large bowl. Combine egg, buttermilk, milk,
orange zest; stir to mix. Cut butter into dry ingredients until mixture
resembles coarse meal. Add egg mixture; stir just until it forms a soft,
moist, sticky dough. Spoon 1/4-cup mounds of dough about 2 inches apart on
the baking sheet. Sprinkle a little sugar over each mound; gently pat dough
to 1/2- to 3/4 inch thickness. Bake about 20 minutes, or until toothpick
inserted into center comes out clean. Cool shortcakes on a wire rack.
Topping: Whip cream with sugar and vanilla until soft peaks form. To
assemble: Split shortcakes in half. Place bottom halves on dessert plates.
Top each with berries and cherries, then with whipped cream. Set top of
shortcakes on whipped cream. If desired, sprinkle with a light dusting of
powdered sugar. Serves 12.
Yields
12 Servings