Macerated Strawberries Over Chocolate Shortcakes
Ingredients
- 1 pint fresh strawberries, washed and sliced
- 3/8 cup sugar, divided
- 0.3 cup unsalted butter, plus extra for pan
- 7/8 cup all-purpose flour
- 1 tbsp additional flour, for dusting
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1 pinch salt
- 3/8 cup whole chocolate milk
- 4 large scoops vanilla bean ice cream
- 1 tbsp powdered sugar, for garnish
Instructions
- 1
In a mixing bowl, combine the strawberries with half the sugar. Lightly mash with a fork. Cover and refrigerate for 1 hour.
- 2
Preheat the oven to 375°F (190°C). Grease a baking sheet with butter.
- 3
Sift together the flour, cocoa powder, salt, and baking powder. Add the remaining sugar and mix. Work in the butter with your hands until the mixture resembles coarse crumbs. Fold in the chocolate milk — the dough will be sticky.
- 4
Turn the dough onto a lightly floured surface and gently fold each side toward the center twice. Press out to 1-inch thickness and cut into rounds with a 2¼-inch cookie cutter.
- 5
Place on the prepared baking sheet and bake until golden, about 30 minutes. Cool completely.
- 6
To assemble: split the shortcakes in half. Place a scoop of ice cream in the center of each. Top with the macerated strawberries and dust with powdered sugar.