Tuesday, February 17, 2015

Chocolate-Strawberry Shortcakes with Amaretto Cream

If you've ever made a pie crust that was flavored with almond, you know that it can be a total game-changer for your dish. Amaretto is an almond flavored-liqueur that will completely change the whipped cream! You could also use hazelnut or orange liqueur depending on your preferences.

You'll Need:
  • 2 1/2 Pounds strawberries, cored and sliced (about 5 cups)
  • 3 Tablespoons granulated sugar
  • Juice of  1/2 large lemon (1 tablespoon + 2 teaspoons)
  • 2 Cups all-purpose flour + additional for rolling
  • 2 Tablespoons unsweetened cocoa powder
  • 1/3 Cup light brown sugar
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1/4 Cup oil
  • 1/2 Cup plain yogurt
  • 1/4 Cup whole milk
  • 1 Egg, lightly beaten + 1 egg white lightly beaten
  • 1/4 Cup bittersweet chocolate chips
  • 1 Teaspoon vanilla extract
  • 2 Tablespoons sliced almonds
  • 1/2 Cup + 2 tablespoons heavy whipping cream, chilled
  • 1 Tablespoon confectioners' sugar
  • 1 Tablespoon amaretto liqueur


In a large bowl, combine the strawberries, granulated sugar, and lemon juice. Stir, then refrigerate for 1 hour or up to 8 hours. Note: Bring to room temperature before serving.

Preheat the oven to 425 F and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, and salt. In a medium bowl, whisk together the oil, yogurt, milk, whole egg, chocolate chips and vanilla. Add the flour mixture and stir until moistened (the dough will not come together completely).

Using floured hands, transfer the dough to a floured surface and form it into a ball. Pat it into a thin disk and lightly sprinkle it with flour. Roll the dough into a 3/4" thick circle. Cut out as many circles as you can with a 2 1/2" biscuit cutter and transfer them to the prepared baking sheet. Keep rolling and cutting the dough until you have 10 biscuits. 

Lightly brush the tops with the egg white. Sprinkle evenly with the almonds, pressing lightly so they adhere. Bake for 10-11 minutes, or until the bottoms are lightly browned and a toothpick inserted in the center comes out clean. Transfer to a rack and cool for 10 minutes.

In a large bowl, combine the whipping cream, confectioners' sugar, and amaretto. Beat on high speed for 2 to 3 minutes, or until soft peaks form. Split the biscuits horizontally. Top each bottom half with about 1/2 cup strawberries and 2 tablespoons whipped cream. Cover with the top halves and serve immediately. 

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