Locavorious strawberries and chocolate winterize a summer classic to make a great Valentine’s Day dessert! Check out this lovely recipe that Locavorious chef Becca adapted from the Food Network.
1 cup all-purpose flour, plus more for dusting
1/3 cup granulated sugar
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
3 ounces milk chocolate, roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
Raw or turbinado sugar, for sprinkling
For the toppings:
1 bag Locavorious frozen strawberries
1/4 cup granulated sugar
1 cup heavy cream
Preheat the oven to 400 degrees. Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 2 eggs, the cream, and vanilla in a big bowl. Stir in the flour mixture with a fork. Turn the dough out onto a floured surface; pat until flat, about 1 ½ inches thick. The dough will be moist and sticky, so be fairly generous with the flour. Cut the dough into 6 cakes, using the scraps to make the last cake. Place the cakes on a baking sheet and freeze for 20 minutes. After the cakes have hardened in the freezer, they’re easier to reshape – try hearts to add some Valentine’s fun. Bake until firm, about 20 minutes. Cool on a rack.
For the toppings – Toss half of the strawberries in a saucepan (add sugar to taste); cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form and swirl in the strawberry puree. Right before consuming, thaw the remaining strawberries (10 minutes) and add a little sugar.
Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.