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Chocolate Strawberry Shortcakes

May/June 1994

Your rating: None Average: 4.5 (6 votes)

Delicate chocolate biscuits are a perfect pairing with summer berries. This drop biscuit is especially quick because it doesn't need to be patted or rolled.



READER'S COMMENT:
"Rated this recipe 3star/good because when I measured everything exactly, I just poured in the bmilk when it was time. the batter ended up loose like a cake batter. so i just baked in cupcake form. it came out fluffy, moist and yummy. i...
Chocolate Strawberry Shortcakes

Makes: 4 servings

Active Time:

Total Time:

Ingredients

Filling

  • 1 cup low-fat vanilla yogurt
  • 1 pint strawberries, hulled and sliced
  • 3 tablespoons sugar

Chocolate Biscuits

  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons reduced-fat cream cheese
  • 1/2 cup buttermilk
  • Confectioners' sugar, for dusting

Preparation

  1. To make filling: Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt and let drain in the refrigerator for 30 to 60 minutes. Toss strawberries with 3 tablespoons sugar in a bowl. Let stand at room temperature, stirring occasionally, until a syrup has formed, 20 to 30 minutes.
  2. To make biscuits: Position rack in the center of the oven; preheat to 400°F. Line a baking sheet with parchment paper or coat it with cooking spray. Whisk together flour, cocoa, 1/3 cup sugar, baking powder, baking soda and salt in a medium bowl. Cut butter and cream cheese into the flour mixture with a pastry cutter or your fingertips until crumbly. Make a well in the center and add buttermilk, stirring with a fork until evenly moistened. Drop 4 mounds of batter, about 2 inches apart, onto the prepared baking sheet. Shape the mounds into 3-inch circles and bake until the tops spring back when touched lightly, 10 to 12 minutes. Transfer biscuits to a rack and let cool slightly.
  3. To assemble shortcakes: Slice the biscuits in half crosswise with a serrated knife. Set bottoms on dessert plates. Spoon the strawberries and syrup over the biscuits and add a dollop of the drained yogurt. Top with the biscuit tops, dust with confectioners’ sugar and serve.

Nutrition

Per serving: 340 calories; 8 g fat (5 g sat, 1 g mono); 19 mg cholesterol; 64 g carbohydrates; 9 g protein; 4 g fiber; 522 mg sodium; 432 mg potassium.

Nutrition Bonus: Vitamin C (72% daily value), Folate (22% dv), Calcium (21% dv), Selenium (18% dv), Magnesium (16% dv).

Carbohydrate Servings: 4

Exchanges: 1 starch, 1/2 fruit, 1 low-fat milk, 2 other carbohydrate, 1 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
1 hour or less
Servings
4
Preparation/ Technique
Bake
Meal/Course
Brunch
Dessert
Ethnic/Regional
American
Season
Spring
Summer
Health & Diet Considerations
Low cholesterol
High calcium
High fiber
Publication
May/June 1994
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