2 pints fresh strawberries, washed and sliced

3/4 cup sugar

1/2 cup plus 1 teaspoon butter

1 3/4 cup plus 2 tablespoons flour

1/4 cup cocoa powder

2 teaspoons baking powder

pinch of salt

3/4 cup whole chocolate milk

8 large scoops of Vanilla Bean Ice Cream

 

shaker of powdered sugar

 

In another mixing bowl, combine the strawberries and 1/2 cup sugar. Using a fork, lightly mash the

berries. Cover and refrigerate for 1 hour. Preheat the oven to 375 degrees F. Grease a baking sheet

with 1 teaspoon of the butter. In a mixing bowl, sift the flour, cocoa, salt and baking powder

together. Add the remaining sugar and mix well. Add the remaining butter and work it into the dry

ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in the chocolate milk.

The dough will be sticky. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto

the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work

surface with the remaining tablespoon flour. Return the dough to the floured surface and fold each

side towards the center again. Turn the dough over and lightly press it out to 1 inch thickness. Cut the

biscuits using a 2 1/4-inch round cookie cutter. Place them on the baking sheet and bake until golden,

about 30 minutes. Remove from the oven and cool completely. To assemble, cut the biscuits in half.

Place a scoop of the ice cream in the center of each biscuit. Place the shortcakes in the center of

each plate. Spoon the strawberries over the shortcakes. Garnish with powdered sugar and serve

immedietly.

 

Yield: 8 servings

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