Updated 06/15/2011 05:00 AM
Recipe: Chocolate Strawberry Shortcake with Nutella
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4-8 (depending on using one or two shortcakes per serving)
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/3 cup white sugar
- 1 Tbs baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 6 Tbs cold, unsalted butter, cubed
- 1 cup buttermilk (or regular milk)
- 1 tsp vanilla
Sliced strawberries as needed (tossed with a sprinkling of sugar)
Chocolate hazelnut Nutella (approx. 2 Tbs per serving…optional)
Whipped cream for garnish (optional)
Preheat the oven to 400 degrees and use a large mixing bowl to combine 1 1/2 cups all-purpose flour with 1/2 cup unsweetened cocoa powder...pushing the cocoa powder through a mesh strainer to remove any lumps.
Then add 1/3 cup sugar, 1 Tbs baking powder, 1/2 tsp baking soda and 1/2 tsp kosher salt and mix it up.
Next, add 6 Tbs cold, cubed unsalted butter and use a pastry cutter to incorporate that.
Add 1 tsp vanilla to 1 cup buttermilk, add that to the bowl and gently mix until it forms a ball.
Roll that out into an 8-inch long log and cut it crosswise into 8 equal sized discs, place those onto a heavy bottomed baking tray and place that on the center rack of the preheated oven.
They'll take just about 14-15-16 minutes to bake and, while that's happening, trim and slice the strawberries and toss them with a little sugar.
Place one shortcake on a plate and top that with a dollop to the chocolate hazelnut spread, add some sliced strawberries and a dollop of whipped cream if you like and finish with one more shortcake on top.
Because the shortcakes don't rise all that much, it's up to you whether you want to use one or two per serving….one is probably plenty.