Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

1 pt Strawberries, rinsed, hulled and sliced
1/2 pt Raspberries, rinsed
1 c Sugar
2 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 tb Baking powder
1/2 ts Salt
6 tb Unsalted butter, cut into
Bits and chilled
1/2 c Milk
1 ts Vanilla
1 c Heavy cream
Fresh mint sprigs, for garnish
Bottled hot fudge sauce Optional
Preheat oven to 425. Place strawberries and raspberries in medium
size bowl. Gently stir in 1/4 cup sugar; toss to coat. Let stand 20
minutes, stirring occasionally. Meanwhile, prepare chocolate
shortcake: Combine flour, cocoa powder, remaining sugar, the
baking powder and salt in large bowl. With pastry blender or 2
knives used scissor fashion, cut in butter until mixture resembles
fine crumbs. Slowly add milk and vanilla, toss with fork, until
mixture just come together. Turn dough out onto lightly floured
surface. Knead lightly about 10 times. Pat or roll dough to 3/4-inch
thickness. Cut out with 4-inch round fluted cookie cutter. Place on
ungreased baking sheet, about 1 inch apart. Reroll the scraps and
cut out more shortcakes, for a total of four. Bake in 425 oven for 12
minutes or until wooden pick inserted into center comes out clean.
Remove shortcakes to wire rack to cool completely. Cut each
shortcakes in half horizontally. Place bottom halves on plates.
Spoon some juice from strawberry mixture over bottoms. Spoon
strawberry mixture on each bottom half, reserving a few berries for
garnish. Spoon about 1/2 cup whipped cream over each. Cover with
top half. Garnish with fruit and mint. Drizzle with fudge sauce if
desired. Cut in half for two servings.

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