SERVES:
4-8 (depending on using one or two shortcakes per serving)

INGREDIENTS:

• 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)

PROCEDURE:

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.

HINTS:

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.