Ingredients for Chocolate Shortcakes With Mixed Berries And Raspberry Sauce
- 1 cup Strawberries
- 3 cups (250g) Raspberries
- 1 cup Blackberries
- 185g Granulated Sugar (approx. 11/12 cup total, divided)
- 4 tablespoons (60ml) Liqueur
- 1 1/2 cups (190g) Cake Flour
- 1/2 cup (60g) All-Purpose Flour
- 1/2 cup (40g) Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cream of Tartar
- 1/2 teaspoon Salt
- 1 teaspoon Instant Espresso Powder
- 1 cup (2 sticks, 225g) cold Unsalted Butter
- 1 cup (240ml) Buttermilk
- 1 1/2 teaspoons Vanilla Extract
- 1 large Egg
- Not found in recipe as an added ingredient
- 1 cup (240ml) Heavy Whipping Cream
- 1/2 cup (120ml) Sour Cream
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How to Make Chocolate Shortcakes With Mixed Berries And Raspberry Sauce
- In a large bowl, combine 1 cup strawberries, 1 cup raspberries, and 1 cup blackberries.
- Sprinkle with 1/4 cup (50g) granulated sugar and 2 tablespoons (30ml) of your favorite berry liqueur (optional).
- Gently stir until all berries are evenly coated.
- Cover the bowl and refrigerate for at least 3 hours.
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper. For extra support, use two baking sheets stacked and line the top one.
- In a large bowl, whisk together 1 1/2 cups (190g) cake flour, 1/2 cup (60g) all-purpose flour, 1/2 cup (100g) granulated sugar, 1/2 cup (40g) unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1/2 teaspoon salt, and 1 teaspoon instant espresso powder.
- Add 1 cup (2 sticks, 225g) cold unsalted butter, cut into cubes.
- Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- In a separate bowl, whisk together 1 cup (240ml) buttermilk, 3/4 teaspoon vanilla extract, and 1 large egg.
- Add the wet ingredients to the dry ingredients and stir until a soft dough forms.
- Lightly flour a clean work surface with cake flour.
- Turn the dough out onto the floured surface.
- Gently knead the dough 12-14 times with floured hands.
- Pat the dough into a 1-inch thick circle.
- Use a 2 1/2-inch floured round cookie cutter (or your desired shape!) to cut out shortcakes. Press scraps together to make more.
- Place shortcakes onto the prepared baking sheet.
- Sprinkle the tops with the remaining 2 teaspoons (10g) of granulated sugar.
- Bake for 14-16 minutes, or until the shortcakes are firm to the touch.
- Let the shortcakes cool on a wire rack for at least 20 minutes.
- While the shortcakes bake, prepare the raspberry sauce: In a food processor, combine 2 cups (250g) raspberries (with their syrup) and 2 tablespoons (30ml) of liqueur (optional).
- Puree until smooth.
- Strain the raspberry mixture through a fine-mesh sieve into a medium bowl, pressing with the back of a spoon to remove seeds. Discard seeds.
- Cover and refrigerate until serving.
- In a large bowl, whip together 1 cup (240ml) heavy cream, 1/2 cup (120ml) sour cream, 2 tablespoons (25g) granulated sugar, and 3/4 teaspoon vanilla extract on medium-high speed until soft peaks form.
- Cover and refrigerate until serving.
- To serve, split the shortcakes in half horizontally.
- Place the bottom halves on individual dessert plates.
- Top with whipped cream and the prepared mixed berries.
- Cover with the shortcake tops.
- Drizzle raspberry sauce around the shortcakes.
- Serve immediately with extra sauce. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
211g
Fat
91g
Carbs
38g
