Chocolate strawberry shortcakes
These delightful little cakes are perfect served with afternoon
tea. For a party canapé, cut smaller versions, sandwich with a
single slice of strawberry, and serve to your guests.
Serves 6 • Prep 15 mins • Cooking 10 mins
11/2 cups all-purpose flour
1/4 cup unsweetened cocoa
2 tsp baking powder
4 tbsp butter, at room
1/4 cup granulated sugar, plus
extra for sweetening
1 large egg
1 tsp vanilla extract
6 tbsp whole milk, or less, as
8oz (225g) strawberries
2/3 cup heavy cream, whipped
1 Preheat the oven to 450°F (230°C). Sift the flour, cocoa,
and baking powder into a bowl. Add the butter and rub in
with fingertips. Stir in the sugar. Beat the egg with the
vanilla and stir in. Add enough milk to form a soft, but not
sticky, dough. Knead gently until smooth.
2 Pat out the dough to about 1/2in (1cm) thick. Cut into 6
rounds using a 3in (7.5cm) cookie cutter. Place on a
lightly greased baking sheet. Bake in the oven for about
10 minutes until risen and the bases sound hollow when
tapped. Transfer to a wire rack to cool for 5–10 minutes.
3 Halve 3 strawberries for decoration, leaving the green
calyces intact, and reserve. Hull and slice the remaining
strawberries in half, and sweeten with a little granulated
sugar, if necessary.
4 Split the shortcakes, sandwich with the sliced
strawberries and some of the cream. Top with the
remaining cream and decorate with the reserved,