Chocolate Shortcakes With Mixed Berries and Raspberry Sauce Recipe

Posted by
Rate It!
Chocolate Shortcakes With Mixed Berries and Raspberry Sauce
Add your photo!
Ingredients
24
Count
Nutrition
425
Calories
Total time
80
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. In large bowl, combine strawberries, 1 cup raspberries and blackberries. Sprinkle with 1/4 cup sugar and 2 tablespoons liqueur; stir until all berries are coated. Cover; refrigerate at least 3 hours.
  2. Meanwhile, heat oven to 400ºF. Line air-cushioned baking sheet with parchment paper, or place 2 baking sheets together and line top sheet with parchment paper. (This helps control overbrowning the bottoms of these shortcakes.) In another large bowl, combine cake flour, all-purpose flour, 1/2 cup of the sugar, cocoa, baking powder, baking soda, cream of tartar, salt and espresso coffee powder; mix well.
  3. Add butter. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with pea-size pieces of butter. Add buttermilk, 3/4 teaspoon vanilla and egg; stir until dough forms.
  4. Sprinkle work surface lightly with cake flour. Turn out dough onto flour. (Dough will be sticky.) With floured hands, gently knead 12 to 14 strokes. Pat dough into round 1 inch thick.
  5. Cut out shortcakes with floured 2 1/2-inch round cutter, pressing dough scraps together when necessary. Place on baking sheet; sprinkle tops with remaining 2 teaspoons sugar.
  6. Bake 14 to 16 minutes or until shortcakes are firm to the touch. Cool on wire rack at least 20 minutes.
  7. Meanwhile, in food processor, combine raspberries with their syrup and 2 tablespoons liqueur; puree until smooth. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Cover; refrigerate until serving time.
  8. In large bowl, whip cream, sour cream, 2 tablespoons sugar and 3/4 teaspoon vanilla at medium-high speed until soft peaks form. Cover; refrigerate until serving time.
  9. To serve, split shortcakes in half horizontally. Place bottom halves on individual dessert plates. Top with cream and berries. Cover with shortcake tops. Pour some raspberry sauce onto plates around shortcakes. Serve with remaining sauce. Refrigerate leftovers.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 425.05 Kcal (1780 kJ)
Calories from fat 178.64 Kcal
% Daily Value*
Total Fat 19.85g 31%
Cholesterol 86.81mg 29%
Sodium 401.6mg 17%
Potassium 555.74mg 12%
Total Carbs 57.74g 19%
Sugars 16.76g 67%
Dietary Fiber 6.65g 27%
Protein 7.93g 16%
Vitamin C 46.1mg 77%
Vitamin A 0.1mg 4%
Iron 3.5mg 20%
Calcium 144.1mg 14%
Amount Per 100 g
Calories 187.4 Kcal (785 kJ)
Calories from fat 78.76 Kcal
% Daily Value*
Total Fat 8.75g 31%
Cholesterol 38.27mg 29%
Sodium 177.06mg 17%
Potassium 245.02mg 12%
Total Carbs 25.46g 19%
Sugars 7.39g 67%
Dietary Fiber 2.93g 27%
Protein 3.5g 16%
Vitamin C 20.3mg 77%
Vitamin A 0.1mg 4%
Iron 1.6mg 20%
Calcium 63.5mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 9.4
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top